* This recipe was created in partnership with bestofbeef.com, the recipe, all opinions and statements are my own
I’ve said it many times before but one of the things I love most about the Irish food scene is the quality of Irish meat: you simply can not beat it! When it comes to Irish beef, I recently had the pleasure of working with Certified Irish Hereford Prime for bestofbeef.com, a platform provided by Irish Hereford Prime to promote their certified product to the international food community. Updated throughout the year, it contains a growing library of chef interviews, cooking tips, beef recipes and farming updates. Irish Hereford prime itself is a farmer led, farmer run organisation dedicated to producing the highest quality certified Hereford beef. Certified Irish Hereford Prime is one of the world’s most sought after natural beef. Prized for it’s unique taste, outstanding tenderness and characteristic marbling, it has won international culinary awards, and is served at many Michelin star restaurants throughout Europe. If you want to learn more about why it’s such a great product, have a look at https://bestofbeef.com/provenance.
I immediately had loads of ideas for beef recipes, and I’ll be making all of them in the next few months but for now I ended up going for a lovely colourful salad. I was away on holidays for the last two weeks and it’s safe to say there was an abundance of food, so to be able to come home and have a nice, healthy and fresh salad with top notch ingredients is a very welcome change. I kept the ribeye steak very simple: just some basic seasoning and a perfect cooking technique is all you need. The salad it self was made with a homemade green herb sauce, which was based on salsa verde. I then added in some colourful tomatoes and mango for their lovely juiciness and flavours, some radishes to have a bit of a crispy ingredients, some red onion and red chilli peppers for a bit of a kick and last but not least some grilled corn on the cob. You’ll notice I’m using handfuls as a measurement for my herb sauce, but don’t worry too much, the sauce is so easily adjustable and you can always add more of every ingredient to make it to your own liking
If you want to try this recipe, make sure to keep an eye out for the Certified Irish Hereford Prime label. I got my rib eye steaks in my local Supervalu as it’s part of the SuperValu Signature Tastes range. The label will also always be accompanied by the Bord Bia Quality Mark as well – which is the only guarantee that your product is really produced in Ireland, and this to the highest Bord Bia quality standards.
Some supermarkets might be adding an Irish flag on their products, but as long as it’s not the official Bord Bia mark then you are not guaranteed to be eating real Irish products. Which is why I always recommend using your local butchers and fishmongers, as you’ll know exactly where your meat comes from and you’ll support your local economy as well.
Serves: 2 people
- 2 Certified Irish Hereford Prime rib eye steaks
- 75 ml rapeseed oil
- 3 anchovy fillets
- 1/2 teaspoon of capers
- 4 handfuls of fresh parsley – in my case it was about half a parsley plant you can buy in stores
- 1,5-2 handfuls of fresh mint leaves
- juice of 1/2 lime
- 1 clove of garlic
- 1 fresh mango
- 1 red onion
- 1 red chilli pepper
- 250g coloured tomatoes
- 2 pieces of corn on the cob
- handful of radishes
- 200g fresh baby spinach
- black pepper and Irish sea salt
Leave the steak out of the fridge for about 20-30 minutes to let it get to room temperature. Meanwhile we can prepare our lovely green sauce. Add parsley, mint, olive oil, garlic, anchovy, capers and lime juice into a food processor and blend until you get a lovely green sauce. Taste it and adjust to your liking. I’m not a big fan of capers and anchovy so I prefer them to be a subtle flavour, same goes for the mint – I prefer it to not be overpowering. Set aside.
Slice up your mango in match sticks, slice the radishes in discs and half the tomatoes (or quarter, if they are big). Slice up the red onion in discs as well and finely chop the chilli pepper. If you love spicy food you don’t have to chop them up too finely, but if you struggle with it a bit, go for very small pieces, that way you only get them in small amounts at a time and they won’t blow you away.
Take out a grill pan, place on high heat and add a bit of butter. Wait for the butter to melt, then add the corn on the cob. Grill on all sides and set aside.
Now take out a good pan for the steaks, season the steaks with black pepper and sea salt and let the pan heat up at very high heat. If you can easily hold your hand above the pan: wait a bit more, you really want it to be very hot. Add a bit of olive oil or rapeseed oil and cook your steak on one side for 1 minute, then turn over and cook on the other side for 1 minute. Avoid flipping them over too much, so cook one side first before the other. If you don’t like your steak looking pink in the middle: increase cooking time to two minutes. Slice up your steak in thick slices.
Wash your spinach leaves, divide up all the salad ingredients on top (you can slice up the corn on the cob in discs as well if you prefer), place your steak at the top and drizzle with that lovely green sauce.