Wood-roasted rib-eye of beef with piquillo peppers

Name: Wood-roasted rib-eye of beef with piquillo peppers
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 kg red gum or other dense woodchips; 1 beef rib-eye (about 800gm), at room temperature; 1 tbsp olive oil; 6-8 dry grapevine trimmings (optional); 60 ml (¼ cup) olive oil; 2 garlic cloves, thinly sliced; 400 gm canned piquillo peppers, drained (see note)

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Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 10 minutes

Servings: 4

Author : Dan Hunter

Wood-roasted rib-eye of beef with piquillo peppers

Ingredients

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1 kg red gum or other dense woodchips1 beef rib-eye (about 800 gramsm), at room temperature1 tbsp olive oil6-8 dry grapevine trimmings (optional)60 ml (¼ cup) olive oil2 garlic cloves, thinly sliced400 gm canned piquillo peppers, drained (see note)

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Instructions

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Step 1

Preheat a coal-bedded barbecue to very high. Make a fire in the barbecue, using woodchips, about 45 minutes before cooking the meat (see note). Once flames have died down to a bed of embers and the grill is hot, season beef with sea salt, rub olive oil over and cook, turning every 5 minutes, until it reaches 50C on a meat thermometer and is cooked rare (30-45 minutes). Add grapevines to embers in the last 10 minutes of cooking (add fresh wood to fire if embers burn out).

Step 2

Meanwhile, for piquillo peppers, warm olive oil in a saucepan over low-medium heat, add garlic and stir until oil is infused (1-2 minutes), then add peppers and stir until peppers bleed into oil (10-15 minutes), and season to taste with sea salt.

Step 3

Thickly slice meat, season to taste with sea salt and serve with piquillo peppers and silverbeet with potato.