BBQ Rib Eye Steak with Ramiro Peppers Crushed Avocado and Rocket
4 Inisvale Rib Eye Steaks
Freshly cracked Kania Salt andPepper
4 fresh Ramiro Peppers
1 large extra ripe Avocado, peeled and stone removed
1 tbsp Dairy Manor Garlic Spread
2 tbsp Primadonna Extra Virgin Olive Oil
1 tbsp Acentino Balsamic Vinegar
1 pkt Meadow Fresh Rocket
Season the steaks and then place them in the centre of a medium-hotbarbecue. Place the peppers around theedge of the barbecue where the heat is more gentle.
Meanwhile, crush the avocado with a forkand season with salt and pepper.
Turn the peppers regularly but only turn the steak after 5 mins. Once turned, 3 more minutes of cooking time will give you a nice medium steak. If you like it more well done, leave on for a further 2–3 mins.
When the steaks are cooked to your liking, transfer them to a plate, spread the garlic butter on top, season and cover with an overturned plate, leave to rest and keep warm while you prepare the dressing.
Whisk the olive oil and balsamic vinegar together and add in any delicious juices that have gathered on the plate with the steaks.
To serve, place the steaks on warm plates with a little of the crushed avocado on top, and a roasted pepper on the side. Add as much rocket as you like and drizzle with dressing.