Rib Eye Steak with Ramiro Peppers, Crushed Avocado & Rocket

RIB EYE STEAK WITH RAMIRO PEPPERS, CRUSHED AVOCADO & ROCKET

Paul_Flynn_Rib_Eye

Ingredients:

  • 4 Irish Hereford Rib Eye Steaks
  • 4 Ramiro peppers
  • 1 packet of Rocket
  • 1 large extra ripe Avocado
  • 1 tbsp Acentino Balsamic Vinegar
  • 1 tbsp Dairy Manor Garlic Spread
  • 2 tbsp Primadonna Extra Virgin Olive Oil
  • ChanteSel Salt and Kania Pepper

Rib Eye

Method:

  1. Put the steaks onto a medium high barbecue, right in the centre. Place the peppers around the edge on a gentler part of the barbecue.
  2. Meanwhile crush the avocado with a fork and add the salt and pepper.
  3. Turn the peppers often but only turn the steak after five minutes. Once turned, three minutes will give you a nice medium (pink) steak. For more well done, leave on for a couple more minutes.
  4. Remove to a plate, spread the garlic butter paste on top, season and cover with clingfilm, leave in a warm place to rest.
  5. Whisk the olive oil and balsamic vinegar together along with the steak juices.
  6. Place the steaks on warm plates with a little of the crushed avocado on top, along with a pepper.
  7. Add as much rocket as you like and divide the dressing on top.