Angela Hartnett's barbecued rib-eye steak with tomato salad recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Angela Hartnett’ s barbecued rib-eye steak with tomato salad recipe By Angela Hartnett - May 15, 2022 This is a dish I’ve used at all our street parties. It’s an easy barbecue recipe and an all-time favourite. Rib-eye is my favourite cut of steak, partly because of the ratio of fat to meat. Cooked like this it will give a medium or medium-rare steak – perfect for me – without turning out tough. You could also use sirloin or rump, or a T-bone if you want a thinner slice. Jonathan Lovekin SERVES 12 4 rib steaks (800g-900g each), bone in, if possible, at room temperature Vegetable oil, for rubbing A handful of watercress and rocket salad, to serve Sea salt and freshly ground black pepper FOR THE TOMATO SALAD 2 tsp Dijon mustard 100ml extra virgin olive oil 25ml red wine vinegar 1 garlic clove, peeled 4 ox-heart or beef tomatoes, sliced 1 red onion, thinly sliced A handful of basil, leaves picked Prepare your barbecue so that it’s at the right temperature to cook but not burn the meat. When the coals are white, they are hot enough to use. Gently rub the steaks with a touch of vegetable oil, then season with salt and pepper and chargrill for at least 15 minutes, turning them over and moving them around the grill as needed, until evenly coloured but not burnt. Move the steaks to one side, away from the fiercest heat, so that they do not scorch. Using a skewer or very thin-bladed knife, pierce the steaks and touch the blade to your lips – if it’s hot the steaks are done. Transfer them to a plate, and leave them to rest for 15 minutes, covered loosely with foil. Meanwhile, make the tomato salad. Mix the mustard with the olive oil and vinegar. Then, using a Microplane slicer, slice the garlic very finely. Add it to the mustard, oil and vinegar and stir to combine to a dressing. Mix the tomatoes with the red onion in a bowl, season with salt and pepper, then pour the dressing over the top. Set aside to marinate, until ready to serve. Once the steaks have rested, it’s time to carve them. Remove the meat from the bone (if necessary), and slice against the grain to give about 2cm-thick slices. Divide the tomato salad equally between serving plates and scatter over the basil leaves. Place the sliced steak on top of the tomatoes and garnish with some watercress and rocket. Alternatively, serve the sliced steak and the salad on a large serving platter and allow everyone to help themselves. Buy the book Our recipes are taken from The Weekend Cook by Angela Hartnett, to be published by Bloomsbury on 26 May, price £26. To order a copy for £22.10 with free UK delivery until 29 May, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved