Angela Hartnett’s Barbecued Rib-eye Steak with Tomato Salad
www.greatbritishfoodawards.com
. Prepare your barbecue so that it's at the right temperature to cook, but not burn the meat. When the coals are white, they are hot enough to use. Gently rub...
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Ingredients
- 4 ribs steaks (about 800–900g each), bone in, if possible, at room temperature
- Vegetable oil, for rubbing
- A handful of watercress and rocket salad, to serve
- Sea salt
- freshly ground black pepper
- 2 tsps Dijon mustard
- 100ml extra-virgin olive oil
- 25ml red wine vinegar
- 1 garlic clove, peeled
- 4 ox-heart or beef tomatoes, sliced
- 1 red onion, thinly sliced
- A handful of basil, leaves picked
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