RIB EYE STEAK, TANDOORI CAULIFLOWER & CUMIN ROASTED CARROTS

YIELD: Serves 8

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INGREDIENTS

RIB EYE STEAKS

  • 8 beef rib eye steaks
  • 70 g Gourmet Pepper Barbeque Sprinkle (04440040)
  • ¼ cup Oil, for frying
  • 80 g Butter

TANDOORI CAULIFLOWER

  • 4 medium Cauliflower, whole/cut into florets
  • 3 Tbsp Oil
  • 20 g Medium Curry Powder (08212010)
  • 10 g Veggie Seasoning (04650010)
  • 2 Tbsp Fresh coriander, chopped

CUMIN ROASTED CARROTS

  • ¼ cup Oil
  • 1 kg baby Carrots
  • 40 g Veggie Seasoning (04650010)
  • 5 g Ground Cumin (32390010)

METHOD

1. For the steaks: Coat with the Gourmet Pepper Barbeque Sprinkle. 2. Heat a tablespoon of the oil in a non-stick griddle or frying pan and fry the steaks in batches for 3 - 5 minutes on each side or until cooked to preference. 3. Add butter to the pan with each batch to coat steak before removing from pan. Rest steaks for 5 - 10 minutes before serving. 1. For the cauliflower: Preheat an oven to 180°C. 2. Place cauliflower in a roasting tray. Drizzle with oil and sprinkle with Medium Curry Powder and Veggie Seasoning. Mix through. 3. Roast in the oven for 20 - 30 minutes or until browned and tender. 4. Add coriander and mix through to serve. 1. For the carrots: Preheat an oven to 180°C. 2. Add the oil, carrots, Veggie Seasoning and Ground Cumin to a roasting tray and mix through. 3. Roast for 15 - 20 minutes or until golden brown and tender.