RIB-EYE WITH WILD GARLIC OIL
Serves three
- 1 EMH 28+ day dry-aged bone-in rib-eye steak
- salt
wild garlic oil:
- a small bunch of wild garlic
- cold-pressed olive oil
- a pinch of chilli flakes
- lemon juice
- salt
asparagus:
- 1 bunch of asparagus
- cold-pressed olive oil
- 2 tbsp grated Parmesan
- lemon juice
- a small handful of almonds
To make the wild garlic oil, finely chop the garlic, then pound with salt and olive oil into a loose paste. Season with chilli flakes and lemon juice. Grill the steak for 2–3 minutes on each side. Transfer to rest under foil. Meanwhile, finely chop the almonds and mix with the Parmesan. Brush the asparagus with oil and grill quickly on both sides. Place on a platter, squeeze over lemon juice and sprinkle with the Parmesan-almond crumb.
