Rib-Eye Steak with Onion Rings & Tomato Salad Recipe

Name: Rib-Eye Steak with Onion Rings & Tomato Salad Recipe
Ingredients: 500 gm grape or cherry tomatoes; 1 red capsicum; 2 tsp cabernet sauvignon vinegar or other red wine vinegar; 6 baby golden or red beetroot, trimmed, boiled, peeled and halved; ½ tsp cayenne, plus a pinch; 4 dry-aged yearling grain-fed rib-eye steaks (about 400gm each), at room temperature; For shallow-frying: vegetable oil; 75 gm plain flour (½ cup); 85 gm fine cornmeal (½ cup); 3 white onions, cut into 1cm slices and separated into rings (110gm each); ½ cup buttermilk; To serve: grainy mustard

www.gourmettraveller.com.au

Australian Gourmet Traveller fast recipe for rib-eye steak with cornmeal onion rings and charred tomato salad

View full recipe on www.gourmettraveller.com.au

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.gourmettraveller.com.au.

Share this recipe:

Cooking tools:

Grill
Skillet
Stove
Mixing bowl
Paper towel
Plate
Chef's knife
Cutting board
Spoon

Ingredients

500 gm grape or cherry tomatoes
1 red capsicum
2 tsp cabernet sauvignon vinegar or other red wine vinegar
6 baby golden or red beetroot, trimmed, boiled, peeled and halved
½ tsp cayenne, plus a pinch
4 dry-aged yearling grain-fed rib-eye steaks (about 400gm each), at room temperature
For shallow-frying: vegetable oil
75 gm plain flour (½ cup)
85 gm fine cornmeal (½ cup)
3 white onions, cut into 1cm slices and separated into rings (110gm each)
½ cup buttermilk
To serve: grainy mustard