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Rib Eye Steak with Bacon & Cannellini Beans with Gremolata

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The beautiful caramelisation you find on restaurant steaks is easily achieved with the high temperatures of Roccbox, a good quality piece of meat and a great marinade! As a rule, you’ll want to cook the steak for about half the time on the second side as the first side due to the rolling flame and hot floor- but the end result should be one of the best steaks you’ve ever cooked.

 

1

Combine the marinade ingredients together and add the steaks. Leave to marinade for at least 6 hours and ideally 2 days.

2

As Roccbox is coming up to temperature, remove the steaks from the marinade and leave to come up to room temperature whilst you make the gremolata – combining all the ingredients together and setting to one side.

3

Ensure all the other ingredients (bacon lardons, diced onion, garlic clove, cannellini beans and chicken stock) are all prepared before heating a grill pan in Roccbox until smoking hot.

4

Season the steaks well and add to the hot grill pan. For medium rare, cook for around 3 minutes on one side before turning over, adding a knob of butter, some garlic and dry herbs and cooking for a further 1 1/2 minutes.

5

Remove the steak from the pan and place onto a resting rack or plate, leaving to rest whilst you make the garnish.

6

Pop a clean pan into Roccbox with a lug of olive oil, add the bacon in and cook until beginning to crisp – around 4 minutes. Add the red onion and garlic and cook for a further minute or so to soften before adding the drained beans and the stock and checking the seasoning. Cook for another 2 minutes in Roccbox, stirring often and checking the seasoning again.

7

Remove from the heat and turn off Roccbox. Pop the steaks back in Roccbox for 1 minute to warm up.

8

Mix the gremolata through the beans and put on serving plates, topping with the hot steaks.

Serves
2
Oven Temp.
450
Ingredients
  • 2 8oz Rib Eye Steaks
  • 4 Rashers of Streaky Bacon, cut into lardons
  • 1 Small Red Onion, finely diced
  • 1 Clove Garlic, crushed
  • 400g Cannellini Beans
  • 100ml Chicken Stock
For the steak marinade;
  • 2 Sprigs each of Thyme and Rosemary
  • 1 Bay Leaf
  • 1 Star Anise
  • 1 Lemon, zest and juice
  • 1 Orange, zest and juice
  • 1 Tsp Peppercorns
  • 4 Cloves of Garlic, cut in half
For the gremolata;
  • 1 Lemon, finely zested
  • 2 Cloves Garlic, finely chopped
  • 3 Tbsp Chopped Parsley
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