Marinated grass-fed Irish rib-eye with kale pesto

A feast of epic proportions, Anna Haugh's marinated grass-fed rib-eye with kale pesto, colcannon and roasted vegetables is the perfect dish to celebrate any big occasion, or just when you're after some serious satisfaction.

1.5

FOR THE MARINATED GRASS-FED RIB-EYE:

1 bone-in rib-eye
2 rosemary sprigs
2 garlic cloves
1/2 tsp caraway seeds
10ml olive oil

KALE PESTO:

100g kale
50g Mossfield cheese
1 garlic clove
50g hazelnuts
50g capers
50ml water
100ml vegetable oil
1 pinch of salt

FOR THE MARINATED GRASS-FED RIB-EYE:

1 bone-in rib-eye
2 rosemary sprigs
2 garlic cloves
1/2 tsp caraway seeds
10ml olive oil

KALE PESTO:

100g kale
50g Mossfield cheese
1 garlic clove
50g hazelnuts
50g capers
50ml water
100ml vegetable oil
1 pinch of salt

MARINATED GRASS-FED IRISH RIB-EYE

STEP 1

Prepare the marinade by crushing the garlic, rosemary, caraway seeds and olive oil in a pestle and mortar until well combined.

STEP 2

Massage the marinade into the beef and leave overnight to enhance the flavour.

STEP 3

When ready to cook, remove the excess marinade and heat up a frying pan before placing the rib-eye on its side to caramelise. Then continue to colour each side until golden brown.

STEP 4

Line an oven tray with some carrots before placing the seared rib-eye onto the tray. Wrap with tin foil and place into the oven to cook for 10 minutes on each side.

STEP 5

Remove the beef from the oven and allow to rest for another 10 minutes before carving.

KALE PESTO

STEP 1

Add kale, water, vegetable oil and salt in a blender and blitz until well combined.

STEP 2

Then add in garlic, hazelnuts and capers and blitz for another minute.

STEP 3

Lastly, add Mossfield cheese to the mixture at the last moment to give the pesto a bit of texture.

MARINATED GRASS-FED IRISH RIB-EYE

STEP 1

Prepare the marinade by crushing the garlic, rosemary, caraway seeds and olive oil in a pestle and mortar until well combined.

STEP 2

Massage the marinade into the beef and leave overnight to enhance the flavour.

STEP 3

When ready to cook, remove the excess marinade and heat up a frying pan before placing the rib-eye on its side to caramelise. Then continue to colour each side until golden brown.

STEP 4

Line an oven tray with some carrots before placing the seared rib-eye onto the tray. Wrap with tin foil and place into the oven to cook for 10 minutes on each side.

STEP 5

Remove the beef from the oven and allow to rest for another 10 minutes before carving.

KALE PESTO

STEP 1

Add kale, water, vegetable oil and salt in a blender and blitz until well combined.

STEP 2

Then add in garlic, hazelnuts and capers and blitz for another minute.

STEP 3

Lastly, add Mossfield cheese to the mixture at the last moment to give the pesto a bit of texture.