Fennel and Sumac Crusted Rib-Eye with Romesco and Grilled Baby Cabbage

By Ed Halmaygi with Plate for a Mate for Oz Harvest

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

Difficulty: ★★☆☆☆ 


2 tsp fennel seeds

2 tsp ground sumac

4 x 400g Angus Reserve OP rib eye cutlets

sea salt flakes and freshly-ground black pepper

1 cup Rio Vista Olives Extra Virgin Olive Oil

1 cup toasted hazelnuts, skinned

2 slices day-old sourdough bread, crusts removed

6 cloves garlic

2 tsp smoked paprika

1 tsp ground cumin

finely-grated zest and juice of 2 lemons

1 head Sweet Baby Cabbage


1 Toast the fennel seeds lightly in a pan set over a moderate heat until they begin to smoke. Transfer to a mortar and pound to crack. Mix with the sumac and rub onto the rib eye cutlets, then season generously with salt and pepper.

2 Drizzle the steaks with 2 Tbsp extra virgin olive oil, then cook on a hot barbecue for 12 minutes, turning regularly, until medium-rare. Set aside to rest.

3 Meanwhile, combine the hazelnuts, bread, garlic, paprika, cumin, zest, juice and ½ cup oil in a food processor and pulse until a coarse paste forms. Season generously with salt and pepper. If the mixture is too thick, add water, not additional oil.

4 Rub the cabbage pieces with the remaining oil and a little salt, then cook on the hot grill for 5 minutes, until lightly blackened. Serve with the Romesco and rib eye cutlets.

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