Great hot weather #BBQ food with a Fruity Fennel Slaw. Quick and easy recipe with good looking results. The fruity slaw with this Rib Eye Steak makes the recipe just right for the hot weather – tasty and refreshing.

If you want any further information on cooking Rib Eye steak so it is just how you like it have a look at our guide “How to cook steak” here >>

This recipe is from Scottish Beef and Lamb Scotch Beef

Cooking Time/Servings

Serves: 2
Cooking time: 10 – 20 minutes

Ingredients for Blackened Rib Eye Steak

  • Lean Scotch Beef rib eye steak or Sirloin  – from Morley Butchers
  • Black peppercorns
  • Dried red chilli flakes
  • Mustard seeds
  • Creole BBQ Sauce
  • Pineapple juice
  • Tomato ketchup
  • Mango chutney
  • Cider vinegar
  • Fruity Fennel Slaw
  • Mango
  • Papaya
  • Fennel
  • Lime
  • Mint

Cooking Method

Crush together (either using a pestle & mortar, or bowl and wooden spoon) 10ml (2tsp) black peppercorns, 2.5ml (1/2 tsp) dried chilli flakes, 2.5 ml (1/2 tsp) mustard seeds and coat each side of 2 lean thick rib eye steaks.

Creole BBQ Sauce: Add to a saucepan 200ml carton of pineapple juice, 15ml (1tbsp) tomato ketchup, 30ml (2tbsp) mango chutney, 15ml (1tbsp) cider vinegar, bring to the boil and simmer to reduce for about 10 minutes or until thickened and syrupy.

Fruity Fennel Slaw: Peel, de-seed and slice 1 mango, and 1 papaya fruit, place in a bowl. Take ½ fennel bulb, finely sliced and plunge into boiling water and then cold, drain, add this to the fruit mixture along with the juice of ½ lime and 15ml (1tbsp) mint, chopped.

Mix this all together and chill.

Cook steaks on a preheated grill, griddle or barbecue.

Eat:

Serve steak with a dipping bowl of the Creole BBQ sauce and a large spoonful of fruity fennel slaw.