The Perfect Wagyu Ribeye
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- 500g roasted roast tasty beef slices
- 2 x cloves garlic, crushed
- 100g salted butter
- 5g green parsley, minced
- 1 250g ciabatta bread
- 70ml olive oil
- 15ml balsamic vinegar
- 1 tsp runny syrup
- 1 tsp Dijon mustard
- sea salt & black pepper
- Two big avocados
- 100g rocket salad
- 10g basil herbs
- 250g pack, cherry tomatoes, sliced
- 1 red onion, thinly sliced
- Preheat the stove to 180°C
- Mix the garlic, butter also parsley
- Make 12 slices down the bread, not cutting to the bottom
- Spread the garlic butter into the cuts – cook in the oven for 15 mins until crunchy
- Prepare the dressing – mix the olive oil with the balsamic vinegar, syrup and mustard, season with spice and black pepper
- Split the avocados, remove the stones, scoop out the flesh and slice.
- On a broad plate mix the rocket salad, basil leaves, tomato, red onion also avocado
- Make the garlic bread into slices and serve with the mix and the balsamic dressing