Rib Eye Steak with Crispy Onion and Parsley Cream

With summer just around the corner and a public holiday on its way to give a little mid week break, most of us South Africans can’t wait to lit the braais. Not only is a public holiday on a Wednesday like a gift from heaven, most South Africans will also be celebrating their heritage as it is Heritage Day.

Rib Eye Steak with Parsley Cream

This year for Heritage Day, I am going all out with this Rib Eye Steak with Crispy onion and Parsley Cream recipe. There is nothing like a sizzling steak on a grill, and I am fortunate enough to be testing recipes with Biltong@za meat produce, it makes my heritage month pretty awesome, I must add…

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They supplied me with an enormous rib eye steak, and it wasn’t even a question, I knew exactly that these pieces of steak will end up on the braai.

rib-eye-steak-onion-butternut

I chose to serve my medium rare, tender rib eye with roasted butternut, that can be easily cooked over the fire, accompanied by crispy fried onion and a parsley cream.

rib-eye-steak-onions

This summer recipe is delicious with a few ice cold beers and maybe a green salad on the side. It is low carb and Banting friendly, and will surely be seen around the dinner table more than once this summer. Thank you to biltong@za for their amazing meats, do yourself a favor and go check out their amazing specials! Happy Heritage Day everyone!

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Rib Eye Steak with Crispy Onion and Parsley Cream
A mouthwatering steak recipe with crispy onion and parsley cream served with roasted butternut.
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Rating: 0
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Rate this recipe!
Course sunday lunch
Prep Time 10 min
Cook Time 60 min
Servings
servings
Ingredients
Steak
Butternut
Fried Onion
Parsley Cream
Course sunday lunch
Prep Time 10 min
Cook Time 60 min
Servings
servings
Ingredients
Steak
Butternut
Fried Onion
Parsley Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Rub the steaks with olive oil and generously season with salt and black pepper.
  2. Chuck the steak on the hot grill and sear for a few minutes on each side until medium rare. Set aside.
  3. Enclose the butternut in the foil, drizzled with olive oil and seasoning, and arrange it on the grill or in the coals, for 40 minutes.
  4. Heat the butter for the onion, and gently fry the onion until caramelized and crispy.
  5. In the same pan, pour the cream, add the chopped parsley and simmer until reduced.
  6. Serve your steak with butternut, onion and parsley cream.
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