Ingredients:
- 2 rib eye steaks (approx.200g each / 1 inch thick)
- 1 tablespoon dark brown sugar
- 1 teaspoon mild chilli powder
- 1 teaspoon coffee
- 1 teaspoon dried oregano
- Salt & freshly ground black pepper
- Chef Sliced Beetroot, drained
- Chef Brown Sauce
- Salad leaves to garnish
Method:
- Combine all the rub ingredients in a bowl.
- Sprinkle onto a plate. Add the steaks and rub really well with the rub mix on both sides. Cover with cling film and leave in the fridge for at least an hour.
- Remove from the fridge 15 minutes before cooking.
- Preheat the bbq for medium-high direct heat.
- Before cooking drizzle each steak with a little rapeseed oil.
- Cook for 3-4 minutes each side for medium or as you prefer.
- Allow steaks to rest for about 10 minutes before serving.
- Arrange the drained beetroot in a circle on your serving plate.
- Lay your steak on top. Garnish with salad leaves / micro shoots and drizzle with brown sauce.