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Cattleman’s Cutlet & Tomato Salad

  • Meat Beef
  • Cut Steak

Provided by Andrew Handler, Handler Meats, Rushcutters Bay, New South Wales

Ingredients

Ingredients

  • 500g Beef Rib Eye on the bone, trimmed (Cattleman’s Cutlet)
  • olive oil
  • 50g unsalted butter, chopped
  • 1 tbsp whole fresh sage leaves
  • Salt & pepper

Tomato Salad

  • 2 cups rocket leaves
  • 3 large heirloom tomatoes, thickly sliced
  • 1 medium shallot, thinly sliced
  • 1 Tbsp olive oil
  • 2 tsp red wine vinegar
  • Pinch sugar
  • Fresh basil leaves

Preparation

Method

  1. Allow steak to come to room temperature on the bench, at least 30 mins, before cooking. Preheat barbecue to high. Whisk together olive oil, red wine vinegar and sugar in a large bowl. Add shallots and tomato, stir well. Add rocket and basil, toss to combine.
  2. Pat steak dry with paper towel, drizzle both sides with oil, and sprinkle with a good pinch of sea salt. Place on preheated barbecue and cook 12 minutes. Turn and cook a further 10–12 minutes. Transfer steak to a plate, cover loosely with foil, and rest for 10 mins.
  3. While the steak is resting, melt butter in a skillet over medium heat. Add sage and cook, stirring, until leaves start to crisp. Remove from heat and drizzle over beef. Serve steak and sage butter with salad.