Blackened Beef Rib Eye Steak with Creole BBQ Sauce and Fruity Fennel Slaw

Current rating:
3 / 5
Your rating:
Suitable cuts:
Thick lean beef rib eye or sirloin steak
2 people
Cooking Time:
20 minutes
Cooking Time Detail:
Rare: 23 minutes per side
Medium: 45 minutes per side
Well done: 67 minutes per side
  • 2 Thick lean beef rib eye or sirloin steak
  • 2x5mlsp (2tsp) Black peppercorns
  • 2.5mlsp (½ tsp) Dried red chilli flakes
  • 2.5mlsp (½ tsp) Mustard seeds
  • 200ml Carton of pineapple juice
  • 15mlsp (1tbsp) Tomato ketchup
  • 15mlsp (1tbsp) Mango chutney
  • 15mlsp (1tbsp) Cider vinegar
  • ½ Fennel bulb, finely sliced
  • 1 Mango, peeled and sliced
  • 1 Papaya, peeled and sliced
  • ½ Lime , juice
  • 15mslp (1tbsp) Mint, chopped
Crush together (either using a pestle & mortar, or bowl and wooden spoon)the pepper corns, dried chilli flakes and mustard seeds and coat each side of the steaks.

Add to a saucepan the pineapple juice, tomato ketchup, mango chutney and vinegar. Bring to the boil and simmer for about 10 minutes to reduce until thick and syrupy.

Take the sliced fennel bulb and plunge into boiling water, then cold water and then drain. Combine this with the sliced fruit along with the lime juice and chopped mint. Mix together and chill.

Cook the steaks on a pre-heated grill, griddle or barbecue using the cooking times above.
Serving Suggestions:
Serve the steak with a dipping bowl of the Creole BBQ sauce and a large spoonful of fruity fennel slaw.