Rib-eye steaks
4 lean rib-eye, sirloin or rump steaks
Salt and freshly milled black pepper
15ml/1 tbsp English mustard powder
1 x 200g jar caramelised onions
30ml/2 tbsp good, hot vegetable stock
2 sticks fresh rhubarb, roughly chopped
1 sprig fresh thyme, roughly chopped
15ml/1 tbsp sunflower oil

PREPARATION:

1. Place the steaks on a chopping board. Season and dust on both sides with the mustard powder.

2. Meanwhile, spoon the prepared caramelised onion into a large saucepan and add the stock, rhubarb and thyme. Bring to the boil, reduce the heat and simmer uncovered for 10 minutes or until the rhubarb is tender.

3. Heat the oil in a non-stick frying or griddle pan until hot and cook the steaks according to your preference.

4. Serve the steaks with the chutney, chive mash and seasonal vegetables.

Cooking time: (2cm/3/4in thick steak)

Rare: 2? minutes on each side

Medium: 4 minutes on each side

Well done: 6 minutes on each side

Celebrate with beef

For further information plus carving and menu ideas, visit www.celebratewithbeef.co.uk

PREP/COOK
INFORMATION:

Prep time: 15 minutes
Serves: 4

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

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Rib-eye steak with onion and rhubarb chutney

For a tasty mid-week option, why not cook up a storm with Rib-Eye Steak with Onion and Rhubarb Chutney, a heart-warming meal that combines juicy steak with the sweet taste of rhubarb.

Dish Details:

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