2-4 rib eye steaks
40g plain flour
100g tasty cheese
1 tsp fresh cracked pepper
1 celeriac (approximately grapefruit size), shaved as thinly as possible
2 medium brown onions, sliced
1 cup mint leaves
1 cup flat leaf parsley
1 cup coriander leaves
2 cups shredded kale
1/3 cup currants
1/3 cup toasted pepitas
30mL pomegranate molasses
30mL extra virgin olive oil
50mL lemon juice
Zest of 1 lemon
1 clove garlic, finely grated
Generous pinch of salt
Make sure the meat is at room temperature before you start cooking.
Preheat oven to 170 C. Melt butter in a heavy-bottomed saucepan, stirring occasionally mix in the flour and cook until the paste bubbles a bit, about 2 minutes. Don’t let it brown.
Add hot milk, continuing to stir as the sauce thickens. Bring to a simmer, add cheese, salt and pepper to taste. Lower the heat and cook, stirring continuously for 2-3 minutes. Remove from heat.
Grease a deep baking tray and place a layer of celeriac on the base, followed by a layer of onions and some of the sauce. Repeat process until all ingredients have been used, sprinkle top with Panko crumbs and a drizzle of olive oil.
Place in oven for 30-40 minutes, increase the heat at the end if you want more colour on top.
Combine all dressing ingredients and place in a bowl with salad ingredients. Lightly massage the salad to soften the kale.
Prepare the now room temperature steak by trimming, patting dry with paper towel and rubbing with some oil. Season both sides with generous amounts of salt.
Heat a heavy-based frypan on a medium-high heat and cook the steak for 4-5 minutes on each side to develop a nice crust. Depending on the thickness of the rib eye, cooking time will vary.
For large rib eyes, remove from the fridge at least two hours before cooking, to allow sufficient time to get to room temperature.
Use a cooking thermometer to check the internal temperature for you desired outcome, as the most accurate way of cooking.
Credits: Australian Beef
Photo Credits: Australian Beef