Project Description

Servings: 2
Preparation Time: 10 minutes
Cooking Time: 10 minutes plus 5 – 10 minutes resting

1 beef rib eye steak (approx. 600g)
1 teaspoon ground coriander seed
1 teaspoon sweet paprika
Salt flakes and freshly ground black pepper
1 tablespoon (20ml) olive oil

125g baby beans, tailed
1 cob corn, boiled till tender in salted water
1 long green pepper, cut in long, thin strips
1 long yellow banana pepper, cut in long thin strips
125g baby Roma tomatoes, halved
1 teaspoon sumac

½ tablespoon (10ml) lime juice
2 tablespoons (40ml) extra virgin olive oil
Salt flakes and freshly ground black pepper

  1. Rub beef with combined coriander, sweet paprika, salt and pepper.
  2. Heat olive oil in a large frying pan over high heat and place beef in pan. Cook for 5 minutes or until brown and crusted on one side. Turn once only, cover with a lid or foil and cook on the other side for another 5 minutes until brown, crusted and cooked as desired. Remove to a warm plate, cover loosely with foil and rest for 5 – 10 minutes.
  3. Meanwhile whisk together vinaigrette ingredients or shake in a jar.
  4. Place all salad ingredients, but only half the sumac in a bowl and toss together with vinaigrette. Place in a pile in the centre of two plates.
  5. Carve the meat off the bone and then slice downwards to make thin slices. Fan around the salad pile, sprinkle with extra sumac and serve immediately.

*Note: Australian measurements 1 tablespoon = 20ml are used throughout.