Grilled rib eye of 10 year old Angus with fresh cheese

Fri, 29 June 2018

Dish
Grilled rib eye of 10-year-old Angus with fresh cheese, seaweed and my mum's garden salad.

Ingredients;

- Maurice Kettyle senior dry aged rib eye steak, 300g
- Achill island sea salt, pinch
- dried seaweed, pinch of dry powder
- Glenilen fresh cheese, 250g
- Elderflower vinegar, 50g
- Buttermilk, 50ml
- Wicklow rape seed oil
- Fresh Garden vegetables (go seasonal!) - nasturtium, tomato, peas, broad beans, fennel throngs, courgettes.

Method;

1. Set up charcoal grill with hard wood and burn down to create a nice ember!

2. Grill steak to medium rare.

3. Season fresh cheese with elderflower vinegar and dried seaweed. Thin this mixture out with a small amount of buttermilk until it is a dipping consistency.

4. Prepare the vegetables, slice thinly and season with rape seed oil, salt and a touch of elderflower vinegar.

5. Serve the steak and salad, with the cheese dip on the side.

Watch how it's made below: