Reverse-Seared Rib Eye Cutlet with Garlic-Spiked Potatoes and Chilli-Capsicum Paste
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Preparation time: 10 minutes Cooking time: 50 minutes Serves: 4
• 4 x 350g rib eye cutlets
• 2 tsp advieh powder *
• sea salt flakes and freshlyground black pepper
• ¼ cup almond oil
• 12 medium potatoes
• 12 cloves garlic, minced
• 12 sprigs rosemary
• 2 red capsicums
• 1 eggplant
• 2 red onions, very finely diced
• 4 long red chillies, seeded and finely diced
• ½ cup extra virgin olive oil
• 4 ripe tomatoes, seeded and diced
• 2 Tbsp tomato paste
• 1 Tbsp caster sugar
• 1 tsp cumin seeds, toasted
• 1 tsp yellow mustard seeds, toasted
• ½ tsp celery seeds
1 Preheat oven to 220 ° C. Rub the rib eye cutlets with advieh, season with salt and pepper, then drizzle with almond oil. Set aside for 20 minutes.
2 Drill a hole in the middle of the potatoes, then stuff with half the garlic and the rosemary. Season with salt and pepper, then wrap in foil and bake for 45 minutes. Place the capsicums and eggplant on a tray and bake for 30 minutes. Peel and seed the capsicums, then dice. Scoop out the flesh of the eggplants.
3 Sauté the onions, chillies and remaining garlic in a large saucepan in the extra virgin olive oil for 5 minutes, until softened. Add the capsicums, eggplant, tomatoes, tomato paste, sugar and spices. Simmer for 30 minutes, until thickened. Season with salt and pepper.
4 Put the beef into a vacuum seal or double ziplock bag in a water bath set to 60 ° C for 45 minutes. Transfer to a hot barbecue grill for 10 minutes, turning several times, until medium-rare. Set aside to rest for 4 minutes, then serve with the potatoes and sauce.
* An Iranian spice blend available online