Rib Eye Steaks with Hot Smashed Potatoes
larger imageMove mouse over the image to magnify

Rib Eye Steaks with Hot Smashed Potatoes

(1 rating - rate this recipe)
Surprise guests this festive season with something a little more special than what you would normally barbecue. This is the ultimate recipe for when you want to impress without spending too long standing over the grill. Serve alongside smashed potatoes with aromatic rosemary and garlic to complement the beef perfectly.
<b>Prep:</b>  35 Prep: 35
<b>Cook:</b> 25 mins Cook: 25 mins
Serves 4-6 Serves 4-6
Excellent source of iron Excellent source of iron
email
Comment print

Ingredients

Beef

  • 2 x Quality Mark rib eye steaks on the bone (approx. 500g each) 

Smashed Potatoes

  • 600-800g small potatoes, scrubbed
  • 3 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 2 tablespoons finely chopped rosemary leaves

Herb sauce

  • 2 handfuls basil leaves
  • 1 small handful flat-leaf 
  • parsley leaves
  • 1 clove garlic, crushed
  • 1 tablespoon lemon juice
  • 3/4 cup olive oil

To serve

  • crisp green salad

Method

Preheat the oven to 210°C. Place a shallow roasting tray in the oven to heat. Line a second shallow roasting tray with baking paper. 

Beef
Heat a barbecue grill plate until hot. Rub beef with a little oil and season.

Place on the hot grill and barbecue for 8 minutes. Transfer to the hot tray and place in the oven for a further 17 minutes. Remove from the oven and place beef on a warmed plate, cover loosely with foil and a clean tea towel. Leave to rest in a warm place for 15 minutes or more.

Smashed potatoes
arboil the potatoes in lightly salted boiling water for 10 minutes. Drain. Place potatoes on the baking paper lined tray and crush lightly with a potato masher (you want to break the skin). Drizzle with the oil and season. Place in the oven and roast for 15 minutes, then remove and sprinkle over the garlic and rosemary. Return to the oven and roast for a further 10 minutes until crisp and golden.

Herb sauce
Place the herbs and garlic in a food processor and season. Process until the herbs are well chopped. Add the lemon juice, drizzle in the olive oil and process until well combined. Place the sauce in a small bowl, cover well with plastic wrap and place in the fridge. 

To serve
Serve beef with the smashed potatoes, the herb sauce and a crisp green salad.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 382g
Energy kJ (kcal) 2816 (672)
Protein (g) 39.9
Fat (g) 47.4
Saturated (g)
10.2
Carbohydrate (g) 21.0
Sugars (g)
0.5
Sodium (mg) 103
Iron (mg) 4.5
Zinc (mg) 7.2
Vitamin B12 (ug) 2.0
Vitamin D (ug)  
Selenium (ug) 6.3

 
  • Take your meat out of the fridge for at least 30 minutes - 1 hour in warm weather before cooking.
  • Due to the thickness of this steak you will get a great outer crust on the meat during initial cooking and then an evenly cooked middle.
  • Salting the meat before cooking on the barbecue will help achieve this crust too.

You may also like these recipes...

Barbecued Rump Steak Wrap with Corn Salsa
Serves: 4
Prep: 15 mins
Cook: 10 mins
Suitable Cuts: Rump Steaks, Sirloin, Lamb Leg Steaks
Tandoori Burgers with Chilli Salsa
Serves: 4-5
Prep: 15 mins
Cook: 20 mins
Suitable Cuts: Beef or Lamb Mince
Wholemeal sourdough bruschetta
Serves: 4
Prep: 15 mins
Cook: 10 mins
Suitable Cuts: Sirloin Steaks, Rump Steak, Lamb Leg Steaks
Sticky Hoisin Ribs with Asian Slaw
Serves: 4
Prep: 30 mins
Cook: 1 hour 20 mins
Suitable Cuts: Lamb Ribs

Comments & Reviews

There are: 1 reviews, with an average rating of 5.0 out of 5
Amazing! So delicious and everyone enjoyed :)
Posted by Jane 2016-12-16 11:24:25
 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

Name
Email*
 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

facebook twitterpinterestinstagram