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BBQ Omugi beef rib eye steak with cucumber and sesame salad

Serves
2 - 3
Prep
10mins
Cook
25mins
DIFFICULTY
easy
Ingredients
  • 1 x 750 gm rib eye steak
  • 1 tablespoon sesame oil
  • sea salt flakes
  • 1/2 teaspoon cracked white pepper
  • 3 x medium Lebanese cucumbers
  • 1 tablespoon chilli oil
  • 2 green onions finely sliced
  • 2 crushed dried chillies
  • 3 tablespoons soy sauce
  • 1 teaspoon toasted sesame seeds
Method
  • Preheat BBQ (I love cooking over hot coals for added flavour)
  • Brush the steak on both sides with sesame oil and season liberally with salt flakes and cracked white pepper
  • Set to cook on either side till golden, cooking time will vary depending on thickness of steak and preference of desired eating temperature. (I cooked my 1-inch steak for about 5 -6 minutes on either side for medium rare, and then set to rest for 5 minutes while I prepared the cucumbers)
  • Crush cucumbers with the back of a knife and pull apart, place into a bowl adding in the sesame oil, soy, chilli oil, green onions and toasted sesame seeds, mix well and set aside
  • Once meat has rested for a few moments, using a clean brush, brush with a little more sesame oil before carving and serving on a large plate alongside the cucumber salad
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