Ribeye Steak with Broccolini, Shitake Mushrooms and Wattleseed Jus
Akudjura (dried bush tomato) crusted Ribeye steak served with broccolini, shitake mushrooms and wattleseed jus.
rib eye steaks
rapini (broccoli rabe)
Heat a medium sized pan or flat BBQ plate to medium hot (not super-heated and smoking).
In a saucepan, add the pre-made jus or start with a good quality stock and reduce it down by boiling it until thick; add the wattleseed at any time and let it boil.
On a plate or tray, spread the Yakajirri with a little rock salt and ground pepper. Then place each steak into the mix, crusting evenly on each side of the steak.
Once the pan or plate is at medium heat, add a little oil then place each steak into the pan.
Allow the Yakajirri to caramelise and blacken (it will do this from the sugars naturally in the bush tomatoes.
Only turn the steak once to cook the other side as this will seal in the juice more.
Once cooked to the desired done-ness, remove and allow to rest in a warm place for about 5 minutes. While the meat is resting, quickly prepare the broccolini and shiitake mushrooms.
Using the same pan or flat BBQ, add a little oil and the shiitake mushrooms. Season with salt and pepper. Remove when golden.
In a hot wok, place a little oil and quickly wok toss the broccolini until cooked.
Styling : Serve with a sprig of watercress.