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Ribeye Steak with Field Mushrooms and Green Salad

Ribeye Steak with Field Mushrooms and Green Salad

We firmly believe that steak is best enjoyed in the outdoors, by the camp fire. 
Tom's Outdoors is lucky enough to have an in house chef (and shop floor extraordinaire) Luke, who has kindly shared one of his favourite ways to enjoy a decent steak. 

 

Ingredients

Steak

  • 500gm bone in ribeye
  • Dry rub seasoning *see tips and tricks
  • Extra virgin olive oil
Mushrooms
  • 8 large field mushrooms
  • 10 fresh thyme sprigs
  • 3 whole cloves of garlic crushed
  • 2 tbsp butter
  • Extra virgin olive oil
  • Salt and pepper
  • Lemon to season with

Salad

  • 1 bunch of watercress
  • 1 head of radicchio
  • 1 bunch of parsley
  • 1 bunch of dill
  • 1 head of fennel
  • 1 bunch of radish
  • ½ cup of toasted hazelnut
  • 1 orange
  • Sherry vinegar to taste
  • ¼ cup extra virgin olive oil
  • Salt and pepper

Gear

Method

Mushrooms

  • Set up a medium to high heat fire on the Snow Peak Grill with your favourite charcoal. If using wood allow time to get your fire crackling and hot and then allow wood to reduce to robust coals.
  • Peel the mushrooms and remove stalks. Season with salt, pepper and extra virgin olive oil.
  • Melt two tablespoons of butter in the Snow Peak Cast Iron Oven and cook the mushrooms for 8 minutes.
  • Turn the mushrooms and add 10 sprigs of fresh thyme, 3 whole crushed garlic cloves and season with salt and pepper. Set the mushrooms on low heat with the lid on until cooked through.

Salad

  • Pick watercress, dill, radicchio and parsley. Wash and dry the salad leaves.
  • Thinly slice radish into rounds and shave the fennel finely on a mandolin. 
  • Toss all the salad ingredients together and set aside.
  • Segment orange pieces and reserve the juice and the pieces. 
  • For the vinaigrette; whisk together the extra virgin olive oil, sherry vinegar and reserved orange juice, season with salt and pepper and set aside.

Ribeye

  • Rub the ribeye with olive oil and season liberally with your favourite seasoning (see tips and tricks) and place ribeye on the hottest part of the grill.
  • Once you have sealed the steak with a nice crust, turn steak and seal the other side.
  • Once steak is well sealed move ribeye to the medium heat part of the grill and cook to desired temperature. Once steak is cooked, remove steak from heat and rest for 10 minutes.

To Serve

  • Combine the salad leaves with the orange segments, radish, fennel, hazelnuts and season with smoked salt.
  • Add dressing and lightly toss salad. Season with cracked pepper.
  • Reheat ribeye on medium heat and carve steak, season mushrooms with lemon and serve the meal family style (share plates).

 

Tips and Tricks

Salad Dressing

Your favourite salad vinaigrette can be made up in a larger quantity and stored in an air tight container or squeeze bottle beforehand to save time. Just shake vinaigrette before use and dress your favourite salad and you’re good to go!

Dry Rub Seasoning

Dry rubs are a great way to impart amazing flavour into your meats before cooking. Chicken, beef and lamb all benefit from that extra seasoning. Seasoning rubs are readily available from supermarkets and online food providers. but there is nothing more satisfying then creating your own personal spice blend! There are endless options with many combinations of spices. Here is one of our favourite rubs, great for beef or pork chops.

Fennel and Chilli Dry Rub:

  • ¼ cup of fennel seeds
  • ¼ cup of red chilli flakes
  • ¼ cup of coriander seeds
  • ½ a cup of Murray River pink salt

Toast the spices and chilli flakes over medium heat until they become fragrant and begin to smoke, toast for 3-5 minutes constantly moving the pan then let the mixture cool. Coarsely grind spices in a mortar & pestle and add to the pink salt. Store in a mason jar and use as needed.

 

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