Beef silverside rib eye served with roasted veg and kale chips

beef silverside rib eye with roasted vegs and kale chip

Silverside rib eyes are on sale, kale, and cherries tomatoes. Found these colourful carrots that I have never eaten it before. Thought it would great to have colour in my meal. Suppose it’s healthy to have colour carrots in our diet.

Google: “an antioxidant pigment found in carrots, may decrease your risk of age-related macular degeneration. They can help reduce your risk of cancer. Carotenoids may help protect against prostate, colon and stomach cancer. Also found that orange carrots have high levels of beta-carotene, important for healthy vision. Purple carrots are packed with anthocyanins, which may prevent heart disease.”  

Google: “Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut.[1][2] Called “silverside” in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the “silverwall” on the side of the cut, a long fibrous “skin” of connective tissue (epimysium) which has to be removed as it is too tough to eat. The primary muscle is the biceps femoris.”

Here’s another weekend healthy, and colourful delicious meal. This is great if you are having friends over. It can be luxury meal for family too. We enjoyed it with a glass of red wine. Let’s cook!!!

Ingredient to marinade

4 silverside rib eyes (medium size and health smart)
4 Tbs English mustard
1 Tbs lemon juice
1 Tbs garlic, finely chopped
4 Tbs Worcester sauce
Olive oil
Sea salt and black pepper

Vegetables ingredients

2 packet of colour carrots
4 baby potatoes, cut into halves
12 cherries tomatoes
1/2 bunch of kale, tear, washed and dried well with clean tea towel


To make marinade, combine all ingredients in a plastic bag. Add the fillets and mix to coat. Then refrigerate for 1 hours. Remove and place at room temperature 30 minutes on hot days; cooler days 1 hour.

Preheat oven 180 degrees C. In the meantime, bring to boil water in a sauce pan; put potatoes and carrots, cook with a pinch of salt to par boil; drain well. Place the steaks in a tray and put in the oven for 25 to 35 minutes.

Using another tray lined with baking paper, arrange kale then sprinkle salt and drizzle oil and bake it for 15 to 20 minutes. When potatoes are soft a bit place in another tray together with cherries, season with salt and pepper and drizzle oil. Place in the oven to roast for 20 mins until brown and cook through.

When the steaks are ready, let it rest for 5 minutes. To plate them, divide them equal portions by placing each colour carrot, potatoes, cherries tomatoes, kale and add the steaks. Drizzle some of garlic Worcester mustard sauce over the steaks and vegetables.

Note: My fillet is well done. Cook less 5-10 mins for medium rare. If meat feel springy a bit that’s med rare, springy firm cook through, and blacker colour well done and a bit hard when feeling it.