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OAKEY PREMIUM WAGYU RIB EYE WITH ROASTED CAPSICUM RELISH AND CHARRED BROCCOLINI

Serves
4
Prep
5mins
Cook
15mins
DIFFICULTY
easy
Ingredients
  • 4 x 250g Oakey Premium Wagyu rib eye steaks
  • Pink sea salt flakes and freshly-ground black pepper
  • Finely grated zest of 2 lemons
  • 2 tsp cracked fennel seeds
  • ¼ cup extra virgin olive oil
  • 1 Tbsp sherry vinegar
  • 2 bunches broccolini
  • ¼ cup tomato relish
  • 2 Tbsp toasted walnuts, chopped
  • ¼ bunch sage leaves, finely sliced
Method
  • Season the steaks generously with salt and pepper, scatter with lemon zest and fennel seeds, drizzle with 1 Tbsp extra virgin olive oil, then cook on a moderate barbecue grill for 8 minutes, turning several times, until medium-rare. Drizzle with sherry vinegar in the final minute of cooking then set aside to rest.
  • Drizzle the broccolini with the remaining oil and season with salt and pepper. Cook on a moderate barbecue grill for 3 minutes, until lightly blackened. Serve with the relish, walnuts, sage and carved steak.
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