Place a table spoon of olive oil in an oven safe pan and add the steak. Season with salt and pepper then turn steak over and coat the other side in the oil and only salt. **always add pepper after you've completely finished cooking as pepper can burn and change the flavour of the steak.**
Cook the steak in the oven for 30 minutes.
Turn on the BBQ to a hot heat.
Prepare the salad.
Take out of the oven and rest the steak for 20 minutes.
Place the steak directly onto the BBQ and cook for 5 minutes, then turn over and cook the other side for 5 minutes.
3 cups of washed rocket.
200g danish fetta.
1 bunch of radishes, sliced.
2 oranges. (one cut into segments, the other zested and juiced for dressing)
3 tablespoons of balsamic vinegar.
1 teaspoon of brown sugar.
1/2 cup of olive oil.
Teaspoon of chilli flakes, fresh chilli or chilli oil to taste.
To make the orange vinaigrette; combine the juice of one orange and its zest, balsamic vinegar, brown sugar, olive oil and chilli.
Place rocket, orange segments and fetta in a bowl and dress with vinaigrette.
Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice if yours.
Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook.