Ingredients
For the Steak
4 rib-eye steaks
1 ½ tablespoons olive oil for brushing
Salt & pepper, freshly ground
2 long red chillies, cut in half for garnish
For the Mash
700g potatoes, peeled
50g butter
200ml cream
40g roasted garlic
Salt & pepper
For the kick-ass sauce
1 cup tomato sauce
½ cup barbecue sauce
75ml Worcestershire sauce
½ teaspoon Cajun spice
50ml Kikkoman soy sauce
25g crushed garlic
2 teaspoons salt
50ml lime juice
2 teaspoons chilli, chopped
The Method
- Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth
- Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 – 15 minutes. Remove the pot from the heat and drain
- Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 1 minute to dehydrate the potatoes
- Remove the potatoes from the heat. Add the garlic and butter
- Using a hand held masher, mash the butter and garlic into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should be lump free
- Season the potatoes with salt and pepper. Keep warm until needed
- For the kick-ass sauce, combine all ingredients in a saucepan and heat gently
- For the rib-eye, remove any excess fat and sinew from the bones, leaving the ends exposed. Brush both sides lightly with oil and season with salt and pepper
- Cook the steaks on a pre-heated char grill or hot plate for 5 -6 minutes or until cooked to your liking. Let rest for another 5 minutes, and reheat on the char grill just before serving
- To serve, place mash in the middle of the plate, add the beans and kick-ass sauce, and sit the rib-eye with the bone up on the mash. Garnish with long red chilli.