Quick Roasted Beef Rib Eye with a Warm Winter Freekah Salad

Method

Rinse the freekeh in a sieve with cold running water until the water runs clear. Bring 2⅓ cups of water to a boil in a large saucepan. Add the freekeh and salt, reduce heat to very low, cover and cook for 15–20 mins until the water is absorbed and the freekeh is fluffy and cooked through. Rest for 10 mins off the heat, then toss with remaining ingredients and drizzle with the dressing.

Put the pesto dressing ingredients in a small food processor and whiz to combine. Season to taste with salt and pepper. Thin to desired consistency with a little water.

Remove Silver Fern Farms Beef Rib Eye Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Drizzle Beef Rib Eye Steaks with oil and season well with salt and pepper. Cook in a frying pan over medium-high heat for 3-4 mins each side. Cover with tinfoil and rest for 5 mins.

Slice the Beef Rib Eye Steaks against the grain and serve with Warm Winter Freekeh Salad.