Rib Eye with Celeriac Gratin and Garden Tabouli - Chef Recipe by Matt Sinclair

Name: Rib Eye with Celeriac Gratin and Garden Tabouli - Chef Recipe by Matt Sinclair
Cuisine: American, Middle Eastern
Ingredients: 2-4 rib eye steaks; 40g butter; 40g plain flour; 400g milk; 100g tasty cheese; 1 tsp fresh cracked pepper; 1 celeriac (approximately grapefruit size), shaved as thinly as possible; 2 medium brown onions, sliced; Panko breadcrumbs; Salt; 1 cup mint leaves; 1 cup flat leaf parsley; 1 cup coriander leaves; 2 cups shredded kale; 1/3 cup currants; 1/3 cup toasted pepitas; 30mL pomegranate molasses; 30mL extra virgin olive oil; 50mL lemon juice; Zest of 1 lemon; 1 clove garlic, finely grated; Generous pinch of salt

Instructions

“I’m really excited to be sharing my rib eye recipe – with it’s simple cooking of the steak, accompanied by sides bursting with fresh flavours, it is sure to be a hit in any household.”- Matt Sinclair.

Updated at: Mon, 14 Apr 2025 15:39:24 GMT