Rib Eye Steaks with Hot Smashed Potatoes
High Iron Rib Eye Steak Recipe
4 - 6
Surprise your guests 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.
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2 Quality Mark rib eye steaks on the bone
600-800g, small, scrubbed Potatoes
3 tbsp olive oil
2, crushed garlic cloves
2 tbsp, leaves, finely chopped fresh rosemary
2 handfuls of basil leaves
1 small handful of flat-leaf parsley
1, crushed garlic clove
1 tbsp lemon juice
3/4 cup olive oil
crisp green salad
To Grill Beef
To Make Potatoes
To Make Sauce
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.
Heat a barbecue grill plate until hot.
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.
Nutrition Information per Serving (382g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)