Name: Wood-roasted rib-eye of beef with piquillo peppers
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 1 kg red gum or other dense woodchips; 1 beef rib-eye (about 800gm), at room temperature; 1 tbsp olive oil; 6-8 dry grapevine trimmings (optional); Piquillo peppers; 60 ml (¼ cup) olive oil; 2 garlic cloves, thinly sliced; 400 gm canned piquillo peppers, drained (see note)

Wood-roasted rib-eye of beef with piquillo peppers

Australian Gourmet Traveller Spanish main recipe for wood-roasted rib-eye of beef with piquillo peppers by Dan Hunter from The Royal Mail Hotel.

Silverbeet with potato (shown with rib-eye) — Wood-roasted rib-eye of beef with piquillo peppers

Serves 4

Prep

10M

Cook

Total

1H 10M

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It’s preferable to use a small wood or charcoal-fuelled barbecue for this recipe but you can also use a gas barbecue or chargrill plate (see note). The optimum temperature for grilling beef is 80C. You can measure this by holding a thermometer above the barbecue. Piquillo peppers are a small, sweet, almost cone-shaped variety of pepper from Navarra. They have amazing flavour because they are chargrilled over vines and peeled before being preserved.

Ingredients

1 kg red gum or other dense woodchips

1 beef rib-eye (about 800gm), at room temperature

1 tbsp olive oil

6-8 dry grapevine trimmings (optional)

Piquillo peppers

60 ml (¼ cup) olive oil

2 garlic cloves, thinly sliced

400 gm canned piquillo peppers, drained (see note)

Method

Main

1.Preheat a coal-bedded barbecue to very high. Make a fire in the barbecue, using woodchips, about 45 minutes before cooking the meat (see note). Once flames have died down to a bed of embers and the grill is hot, season beef with sea salt, rub olive oil over and cook, turning every 5 minutes, until it reaches 50C on a meat thermometer and is cooked rare (30-45 minutes). Add grapevines to embers in the last 10 minutes of cooking (add fresh wood to fire if embers burn out).

2.Meanwhile, for piquillo peppers, warm olive oil in a saucepan over low-medium heat, add garlic and stir until oil is infused (1-2 minutes), then add peppers and stir until peppers bleed into oil (10-15 minutes), and season to taste with sea salt.

3.Thickly slice meat, season to taste with sea salt and serve with piquillo peppers and silverbeet with potato.

If using a gas barbecue or chargrill, skip step 1 and do not use woodchips or grapevines in cooking. Sear meat 2 minutes each side, then roast, turning occasionally, at 130C until rare (30 minutes). Piquillo peppers are wood-fired Spanish peppers available from Spanish delicatessens.
Drink Suggestion: The 2005 Mount Langi Ghiran Shiraz, Ararat, Victoria or, better yet, an older vintage such as the 1997 or 2000. Drink suggestion by Lok Thornton
Notes

Dan Hunter

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

Main

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