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.
Ingredients
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2 x 10oz packs of Silver Fern Farms Beef Rib Eye Steak
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2 Tbsp olive oil
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sea salt and ground black pepper
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14oz freekeh
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¼ tsp salt
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¾ cup chopped toasted walnuts
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½ cup black olives, stones removed, roughly chopped
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½ cup semi-dried tomatoes, roughly chopped
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⅓ cup finely chopped parsley
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⅓ cup finely chopped mint
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1½ cups wild rocket or watercress
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7oz feta, crumbled
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½ cup roughly chopped parsley
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1 cup basil leaves
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⅓ cup extra virgin olive oil
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¼ cup grated parmesan
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1 clove garlic, crushed
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½ cup chopped walnuts
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1 tsp apple cider vinegar
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salt and pepper
Roasted Beef Rib Eye
Warm Winter Freekeh Salad
Pesto dressing
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
To serve slice the rib eye against the grain and serve with Warm Winter Freekeh Salad.
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