Recipe

Rib eye steaks with sweet potato and coleslaw

Aug 31, 1975 2:00pm
  • 40 mins cooking
  • Serves 6
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Ingredients

Rib eye steaks with sweet potato and coleslaw
  • 1/2 cup (110g) firmly packed brown sugar
  • 3/4 cup (180ml) stout
  • 2 tablespoon worcestershire sauce
  • 6 x 350g beef rib-eye steaks
  • 1 large_piece kumara (500g), sliced thinly
  • 2 tablespoon olive oil
  • 80 gram baby rocket leaves
Coleslaw
  • 2 cup (160g) red cabbage, shredded finely
  • 2 cup (160g) green cabbage, shredded finely
  • 1 carrot (120g), sliced thinly
  • 1 tablespoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup (150g) mayonnaise
  • 2 tablespoon warm water
  • salt and pepper, to taste

Method

Rib eye steaks with sweet potato and coleslaw
  • 1
    Combine sugar, stout and sauce in large bowl, add beef; turn to coat beef in marinade. Cover bowl; refrigerate 3 hours or overnight.
  • 2
    To make coleslaw, combine ingredients in large bowl; season to taste.
  • 3
    Remove beef from marinade; cook on heated barbecue (or grill or grill plate) until cooked to your liking. Remove beef from heat, cover loosely with foil; stand 10 minutes.
  • 4
    Meanwhile, toss kumara with oil in large bowl; cook on heated barbecue until tender, season to taste.
  • 5
    Serve beef with kumara, coleslaw and rocket.

Notes

You can use either savoy cabbage or wombok (also known as chinese cabbage) in the coleslaw. Stout is a strong tasting dark-coloured beer that goes well with beef.

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