With summer just around the corner and a public holiday on its way to give a little mid week break, most of us South Africans can’t wait to lit the braais. Not only is a public holiday on a Wednesday like a gift from heaven, most South Africans will also be celebrating their heritage as it is Heritage Day.
This year for Heritage Day, I am going all out with this Rib Eye Steak with Crispy onion and Parsley Cream recipe. There is nothing like a sizzling steak on a grill, and I am fortunate enough to be testing recipes with Biltong@za meat produce, it makes my heritage month pretty awesome, I must add…
They supplied me with an enormous rib eye steak, and it wasn’t even a question, I knew exactly that these pieces of steak will end up on the braai.
I chose to serve my medium rare, tender rib eye with roasted butternut, that can be easily cooked over the fire, accompanied by crispy fried onion and a parsley cream.
This summer recipe is delicious with a few ice cold beers and maybe a green salad on the side. It is low carb and Banting friendly, and will surely be seen around the dinner table more than once this summer. Thank you to biltong@za for their amazing meats, do yourself a favor and go check out their amazing specials! Happy Heritage Day everyone!
| Prep Time | 10 min |
| Cook Time | 60 min |
| Servings | servings |
- 2 x 300 gr rib eye steaks
- 4 tablespoons olive oil
- salt and black pepper
- 1 butternut chopped
- 4 tablespoons olive oil
- salt and black pepper
- foil to enclose butternut
- 250 ml fresh cream
- handful chopped parsley
Ingredients Steak
Butternut
Parsley Cream
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- Rub the steaks with olive oil and generously season with salt and black pepper.
- Chuck the steak on the hot grill and sear for a few minutes on each side until medium rare. Set aside.
- Enclose the butternut in the foil, drizzled with olive oil and seasoning, and arrange it on the grill or in the coals, for 40 minutes.
- Heat the butter for the onion, and gently fry the onion until caramelized and crispy.
- In the same pan, pour the cream, add the chopped parsley and simmer until reduced.
- Serve your steak with butternut, onion and parsley cream.
