Warm up your winter evenings with Sarah Tuck’s Quick Roasted Beef Rib Eye with a Warm Winter Freekah Salad, featured in Dish Magazine. This recipe pairs the rich, savory flavors of roasted beef rib eye with a hearty and nutritious freekah salad, creating a comforting and satisfying meal that’s perfect for the colder months. Enjoy a delicious blend of textures and tastes that will make your dinner both wholesome and delightful.
Preparation Time:
20m
Cook Time:
15m
Serves:
6
Difficulty:
2 x 10oz packs of Silver Fern Farms Beef Rib Eye Steak
2 Tbsp olive oil
sea salt and ground black pepper
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
â…“ cup finely chopped parsley
â…“ cup finely chopped mint
1½ cups wild rocket or watercress
7oz feta, crumbled
½ cup roughly chopped parsley
1 cup basil leaves
â…“ 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
Drizzle steaks with oil and season well with salt and pepper. Cook in a frying pan over medium-high heat for 3-4 minutes each side. Cover with tinfoil and rest for 5 minutes.
Rinse the freekeh in a sieve with cold running water until the water runs clear. Bring 2⅓ cups of water to a boil in a large saucepan. Add the freekeh and salt, reduce heat to very low, cover and cook for 15–20 minutes until the water is absorbed and the freekeh is fluffy and cooked through. Rest for 10 minutes off the heat, then toss with remaining ingredients and drizzle with the dressing, to serve.
For the pesto dressing combine all ingredients in a small food processor and whiz to combine. Season to taste with salt and pepper. Thin to desired consistency with a little water.
To serve slice the rib eye against the grain and serve with Warm Winter Freekeh Salad.
With a bold beef flavor, Grass-Fed marbling and exceptional tenderness, our aged Angus Beef 10 oz Rib-Eye steak is the perfect cut for serious steak-lovers. The Rib-Eye Steak is cut from the prime rib with the bone removed.
Certified Net Carbon Zero*. 100% Grass-Fed. No Added Hormones or Antibiotics EVER. Halal. Ships Frozen.
*Climate impacts in relation to the raising of animals have been addressed in accordance with the Toitū net carbonzero standard. Refer to silverfernfarms.com/carbon for further information.
$18.99
/ 10.0 oz
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