4 rib-eye steak fillets
Ground black pepper
Salt to taste
1 Tsp Chili powder
1 Tsp Cayenne pepper
1 Tsp dried Thyme
1 Tsp dried rosemary
1 Tbs Bharat spice powder
1 Tsp orengano powder
4 -6 Tbs Balsamic cream (bottle)
4 – 6 Tbs olive oil
4 medium carrots, cut bite size
4 medium potatoes, cut into bite size
1/2 butternut pumpkin, cut into bite size
2 packets rockets
In a small bowl, combine all ingredients of rib eye rub, to taste. Adjust the ratio of spices to your preference.
Preheat oven 200 degree C.
Place rib-eye steaks on a large deep tray and rub on all sides with salt. Leave the salt on steaks for 45 minutes. Then brush the rib eye rub on to steak both sides. Let it marinade for 1 hour. Reserved the rub; heat in microwave to make it as a sauce.
Prepare your vegetables: cut into bite size then put in deep tray, season with salt pepper and toss with olive oil. Bake in oven for 1 hour. In between time, toss and stir around. Reduce temperature to 180 if vegetables are browning too quickly. Some oven varies in heat.
Preheat a bbq grill to high heat.
After 1 hour marinade transfer steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
Served with roasted vegetables and rockets.