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Tuesday November 14 2017
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GREAT food
15
Y ou r fre s h food pe op le
BROUGHT TO YOU BY... HOW TO BARBECUE PERFECT RIBEYE STEAK
AVOCADO AND CARAMELISED PINEAPPLE SALAD
Ingredients
Ingredients
Ribeye steaks, at least an 1.5 inches thick Olive oil Salt Fresh ground black pepper
2 Tbsp Brown sugar ½ Pineapple, peeled 2 Tbsp Butter 3 Avocados, firm but ripe ½ Red onion 100g Blue cheese, creamy ½ Red chilli 2 cups Salad leaves, washed
Directions Preheat your grill to high heat. If you have a sear burner and a steak that is more than an inch thick, get one side of the grill going at about medium-high in case you need to cook it through a little more after the sear. Remove the ribeye steaks from their packaging and rub them down with some olive oil and then coat a generous amount of salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelised crust. Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course). Place the ribeye steaks on the hottest part of the grill and then stand ready with the tongs.
Dressing 1 Orange, zest and juice 1 Chilli, finely chopped 1 tsp Ground cumin 4 Tbsp Avocado oil 1 to taste Salt & freshly ground pepper At this point, you are on flareup watch. The fat dripping off of the steaks could create a flare-up. If a flare-up occurs and doesn’t go away in a few seconds, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move them back over the heat. Continue to grill with the lid open for about 4-6min. Flip the steaks over onto the
other side, still over the hottest part of the grill. Grill the ribeye steaks for an additional 4-6min on the other side, lid open, for a medium-rare delicious steak. Remove the steaks from the grill and allow to rest for 5min before serving. The resting period is important so that the juices don’t run out when you cut into the ribeye, so be patient.
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Directions Prepare all the ingredients. Core the pineapple, then cut the flesh into 3cm cubes and sprinkle with the brown sugar. Put a frying pan on to heat, then add the butter. When the butter is starting to sizzle, add the pineapple pieces and fry over a gentle heat until they are caramelised on all sides.
At
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each
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punnet
5.99 29.99 11.99 box
kg
kg
7.99
pack
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Cool. Cut the avocados into 2-3cm cubes. Break the cheese into small pieces and slice the onion paper-thin. Slice the chilli into thin pieces. Make the dressing by shaking all the ingredients together in a jar. To serve, line a flat serving plate with the fresh salad leaves. Toss the avocado, pineapple, cheese, chilli and red onion together on top of the leaves. Drizzle over the dressing and serve at once.
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