Quick Roasted Beef Rib Eye with a Warm Winter Freekah Salad

Quick Roasted Beef Rib Eye with a Warm Winter Freekah Salad
By Sarah Tuck, Dish Magazine

Ingredients

Roasted Beef Rib Eye

  • 2 x 10oz packs of Silver Fern Farms Beef Rib Eye Steaks
  • 2 Tbsp olive oil
  • sea salt and ground black pepper

Warm Winter Freekeh Salad

  • 14oz freekeh
  • ¼ tsp salt
  • ¾ cup chopped toasted walnuts
  • ½ cup black olives, stones removed, roughly chopped
  • ½ cup semi-dried tomatoes, roughly chopped
  • ⅓ cup finely chopped parsley
  • ⅓ cup finely chopped mint
  • 1½ cups wild rocket or watercress
  • 7oz feta, crumbled

Pesto dressing

  • ½ cup roughly chopped parsley
  • 1 cup basil leaves
  • ⅓ cup extra virgin olive oil
  • ¼ cup grated parmesan
  • 1 clove garlic, crushed
  • ½ cup chopped walnuts
  • 1 tsp apple cider vinegar
  • salt and pepper
Recommended cut
Rib Eye Steak
With bold taste and exceptional tenderness, our aged 10oz rib-eye steak is the perfect cut for serious steak-lovers. And thanks to the all-grass diet of our cows, it’s got rich, earthy flavor and beautiful, natural marbling. We love this steak with everything from hearty mushrooms to bright salsas with fresh herbs.Hand-selected by our Master Gra...
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