BARBECUED RIB EYE WITH SWEET POTATO CHIPS

Mt Druitt - St Mary's Standard (East) - - FOOD -

In­gre­di­ents: Serves 4

2 medium sweet pota­toes 2 Tbsp ex­tra vir­gin olive oil sea salt flakes and freshly-milled black pep­per 4 x 300g rib eye cutlets cook­ing oil spray ¼ bunch pars­ley leaves, finely chopped aioli, pesto and le­mon wedges, to serve

Method

1 Pre­heat oven to 200C. Cut the sweet pota­toes into chips, then toss with olive oil and sea­son with salt and pep­per. Ar­range in a roast­ing pan and bake for 30 min­utes. 2 Sprin­kle the steaks with cook­ing oil spray and sea­son with salt. Cook over a hot bar­be­cue grill for 10 min­utes, turn­ing reg­u­larly, un­til medium. Set aside to rest for 2½ min­utes. Toss the chips in pars­ley, then serve with the steaks, aioli, pesto and le­mon wedges.

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