Nature’s Fresh bone-in rib eye steak with roasted cauliflower salad & handmade pesto

10 mins
45 mins
  • 4 x 250g Nature’s Fresh rib eye steaks
  • 2 tsp toasted fennel seeds, ground
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup avocado oil
  • ½ head cauliflower, separated into florets
  • 6 eschalots, halved
  • 6 cloves garlic, sliced
  • ½ cup almond kernels, chopped
  • 1 bunch basil leaves
  • 75g pine nuts, lightly toasted
  • ½ cup finely grated Parmesan
  • ½ cup extra virgin olive oil
  • Preheat oven to 200°C. Sprinkle the steaks with fennel seeds then season with salt and pepper. Drizzle with half the avocado oil and set aside. Toss the cauliflower, eschalots and half the garlic with the remaining avocado oil, season with salt and pepper, then arrange in a roasting pan and bake for 45 minutes, until golden.
  • Combine the basil, pine nuts and remaining garlic in a mortar, then pound until a coarse paste forms. Mix in the Parmesan and olive oil then season with salt and pepper.
  • Cook the steaks on a hot barbecue grill for 10 minutes, turning regularly, until medium. Rest for 2 minutes, then serve with the cauliflower salad and pesto.