Ingredients
| 5 black garlic cloves | |
| 2 bone-in ribeye steaks (about 500g each) | |
| 2 tablespoons olive oil | |
| FOR THE ROASTED BEETS & CARROTS | |
| 500g natural yoghurt | |
| 1 tablespoon salt | |
| 6 small beetroots, peeled | |
| 8 small carrots, peeled, cut in wedges | |
| 50ml olive oil | |
| 2 tablespoons ground cumin | |
| 50ml liquid honey | |
| juice and zest of 1 lemon | |
| 50g hazelnuts, toasted and roughly crushed | |
| ¼ cup freshly chopped parsley |
No matter what time of the year it is, it’s always a good time for a barbecue with family and friends. This steak can also be cooked in a cast-iron pan on the stove. Instructions given are for medium-rare but cook to your liking. Garnish the steak with chimichurri (see recipe) as any Argentinian barbecue lover would.
Instructions
| 1. | In a blender, blitz the black garlic cloves slowly adding 50ml of water to make a paste; season with salt. |
| 2. | This paste, used to brush the steaks, shouldn’t be too runny. |
| 3. | Brush steaks with the oil and season generously with salt on each side. |
| 4. | Allow them to rest at room temperature for 15 minutes. |
| 5. | Heat a barbecue or pan to high and grill steaks for about 2 minutes each side, remembering that they are bone-in and very thick so may take longer than usual to cook. |
| 6. | Once almost done, brush with the black garlic paste on both sides. |
| 7. | Allow the steaks to rest for 5 minutes before serving. |
| 8. | ROASTED BEETS & CARROTS |
| 9. | Pour the yoghurt into a bowl, add a tablespoon of salt and mix well. |
| 10. | Place a colander over a bowl and line it with 3 or 4 layers of cheesecloth, pour in the yoghurt mix and strain, refrigerated, for 24 hours. |
| 11. | Transfer the labneh to a container and refrigerate until needed. |
| 12. | Preheat the oven to 200°C. |
| 13. | Wrap the beets individually in foil and roast for 40 minutes. |
| 14. | Place the carrots on a tray lined with baking paper then drizzle with half the olive oil and sprinkle with cumin, salt and pepper to taste. |
| 15. | Remove the beets from the oven and cool for a few minutes, then cut into quarters and add them to the tray with the carrots. Bake for 20 minutes. |
| 16. | In a small bowl, whisk together the honey, lemon juice and zest and remaining olive oil. Season with salt and pepper. |
| 17. | To serve, slice the steaks thinly and garnish with chimichurri. |
| 18. | Spread the labneh on a platter, top with the roasted carrots and beets, drizzle with the honey and lemon dressing and garnish with hazelnuts and parsley. |
Recipes & food styling Pablo Tacchini / Photography Yanina Tacchini
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