Peppercorn & Horseradish Rub
2 tbsp store-bought horseradish*
1 tbsp cracked black pepper
1 tbsp chopped green peppercorns
1 tbsp crushed pink peppercorns
1 clove garlic, crushed
1 tsp sea salt
3 tbsp olive oil
2x400g rib eye beef cutlets
* Note: If fresh horseradish is available, peel outer skin & finely grate it.
Place all ingredients except beef in non-metallic dish & stir to combine.
Add beef & toss to coat.
Cover & marinate in fridge for 30 min.
Heat char-grill pan over medium heat.
Char-grill beef for 5-6 min each side for medium-rare or until cooked to your liking.
Serve with crisp, green leaves (& a good shiraz).
Coconut Rice with Caramelised Banana
1 cup long- or short-grain rice
2 cups water
1 cinnamon stick
3/4 cup coconut cream
1/3 cup sugar
4 firm bananas, peeled & halved lenthwise
1/2 cup sugar
1 1/2 tsp ground cinnamon
Place rice in colander & wash well.
Place rice, water & cinnamon stick in saucepan over medium to high heat & bring to boil.
Cover tightly & reduce heat to low & cook for 10 min or until water has been absorbed.
Add coconut cream & sugar, cover saucepan & place over very low heat for 5 min.
While rice is cooking, sprinkle bananas with sugar & cinnamon.
Preheat non-stick frypan over high heat.
Cook bananas for 2 min each side or until sugar has caramelised.
To serve, place coconut rice on serving plates & top with banana slices.