Pete Goffe-Wood’s Grilled Rib Eye with Masala Butter, Charred Onion Salad & Chips
Spice things up from the kitchen of Pete Goffe-Wood with a Masala Butter Ribeye paired with a charred onion & rocket salad, and simple chips.
- South African
3kg rib eye
80ml extra virgin olive oil
80ml Worcestershire sauce
Salt & pepper
800g red onion cut into thick rounds
10ml sherry vinegar
20ml extra virgin olive oil
200g masala butter
200g unsalted butter
½ onion finely diced
2 cloves garlic finely chopped
2 tbsp curry powder
2 tsp lemon juice
5 tsp Worcestershire sauce
4 anchovy fillets
1 tbsp baby capers
1 tsp salt
1 tsp pepper
1tsp ground ginger
1 egg yolk
Steak & Chips
Marinate the steak in the olive oil & Worcestershire sauce. Season liberally with salt and pepper and cook to the desired degree over a hot grill or coals.
Remove the steak from the heat and leave to rest. while the steak is resting but a large blob of Masala butter on top of the steak.
Grill the red onion rounds until soft and charred, season with salt and pepper and then dress with the oil & vinegar and them mix together with the rocket.
Serve the salad alongside the rested steak with chips
Fry the finely chopped onion & garlic in a little olive oil until soft and translucent.
Add the curry powder and fry for a couple of minutes.
Place the onion mix with the rest of the ingredients into a blender and blend to a rough paste.
Add the butter and blend till evenly mix.
Season to taste
Recipe from the kitchen of Peter Goffe-Wood