Wednesday, 27 May 2009
Recipe - Rib Eye Steaks with Mango & Fennel Salsa and Roasted Sweet Potato Wedges
There are days when only a steak will suffice. You just can't beat the meaty goodness you get from a nicely cooked, or almost uncooked in my case, steak.
The sweet potato wedges were seasoned with smoked salt - a experiment that worked really well. I've had the smoked salt kicking around in my kitchen for some time but this was the first time I tried it. I'm sure that you'll get tired of me using it in various recipes soon but I really liked the extra dimension added by it so I'll be using it quite a bit now I think.
The final two parts to the equation were a very simple garlic butter and some leftover mango and fennel salsa. I'm banging my own drum again, but this was a very tasty dinner.
Enough bragging, time for the recipe...
Ingredients (serves 4 or so)
Mango and Fennel salsa
1 ripe mango, diced
1 small fennel bulb, finely diced
1 small red onion, finely diced
1 - 2 chilies, deseeded and sliced
Juice from 1 lime
A couple of handfuls of coriander (cilantro), roughly chopped
Garlic butter (freestyle the proportions to suit your taste)
Unsalted butter, softened
Garlic, finely diced
Sweet potato wedges
2 - 4 sweet potatoes, washed and cut into wedges
Mixed dried herbs
4 Rib eye steaks
Pre-heat the oven to 220c.
Mix together all the ingredients for the salsa in a non-reactive bowl and put to the side to allow the flavours to combine. Once done, do the same for the garlic butter.
Pop the potato wedges into a big bowl, pour over some olive oil and chuck on some smoked salt, freshly ground pepper and mixed dried herbs. Mix well.
Put them on a baking sheet lined with baking paper. Bake for 30 - 35 minutes, or until done to your liking. Rotate the wedges a couple of times during the cooking to make sure to cook them evenly.
Heat a frying pan on a medium heat. Season the steaks and drizzle them with some olive oil. Cook the steaks to your liking. Let them rest for 5 - 10 minutes before serving.
Spoon some garlic butter on top of the steaks just before serving.