The large chunks of rib-eye used for this dish mean that you’ll get a lovely charred, smoky flavour only a fire can give, but at the same time be able to keep it juicy and medium-rare on the inside. Try this recipe from A Life Digested, by Pete Goffe-Wood, R320, (Quivertree Publications)

INGREDIENTS

  • 50g rosemary
  • 10 cloves garlic
  • 1 lemon
  • 50ml extra virgin olive oil
  • 3kg rib-eye
  • 10 red onions
  • 10 large field mushrooms
  • salt and pepper

For the masala butter

  • 1 onion
  • 2 cloves garlic
  • olive oil
  • 2T curry powder
  • 1T lemon juice
  • 1T Worcestershire sauce
  • 4 anchovy fillets
  • 2T baby capers
  • 1t salt
  • 1T pepper
  • 10g basil
  • 10g flat-leaf parsley
  • 250g soft unsalted butter
  • salt and pepper

METHOD

  1. Roughly chop the rosemary, garlic and lemon and combine with the oil.
  2. Cut the rib-eye into large chunks (about 100g each) and place in the marinade. They should marinate for at least 20 minutes, but for best results leave the rib-eye to sit overnight in the fridge.
  3. Peel the red onions and blanch in boiling salted water until soft (about 10 minutes). Remove from the water and leave until cool enough to handle, then cut in half.
  4. Thread at least 3 rib-eye chunks onto a stainless-steel skewer, alternating with pieces of onion and mushroom. Repeat for all 10 skewers. Season the meat and grill.
  5. Serve with masala butter.

To make the masala butter

  1. Finely chop the onion and garlic and fry in a little olive oil until soft and translucent.
  2. Add the curry powder and fry for a couple of minutes.
  3. Place the onion mix with the rest of the ingredients (except the butter) in a blender and blend to a rough paste.
  4. Add this spice paste to the butter and beat until evenly mixed. Season to taste.

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