Rib-eye steak with pap, chakalaka and salad



Ready In:

50 min


Rib-eye steaks can be boneless or bone-in, meaning the steak contains a piece of rib bone. The bone may extend inches beyond the tip of the rib-eye muscle, or be trimmed more or less flush with the meat.

The bone adds flavour and moisture, but it can make cooking the steak more difficult. The meat next to the rib cooks more slowly, so by the time that meat reaches medium-rare, other parts of the steak might be closer to medium. Fortunately, boneless rib-eye steaks are pretty much the norm.


Pap & Chakalaka
Green Salad


Olive oil, for brushing
sea salt and ground black pepper
1 small red onion, peeled and finely chopped
5 tablespoons balsamic vinegar
pinch of fine salt
7 tablespoons olive oil
1 packet watercress and wild rocket
4 500g rib-eye steaks
fine salt and fine white pepper
salt flakes
freshly ground black pepper
parmesan shavings



To make the salad, place the red onion in a serving bowl with the balsamic vinegar and a pinch of salt. Stir until the salt dissolves. After 10 minutes, add the olive oil. Stir to combine.

Add the watercress and wild rocket  to the bowl, but don’t toss with the dressing until you are ready to serve. Set the grid over very hot coals. Season the steaks with fine salt and fine white pepper and place them on the grid. 

Cook the steaks for 4-6 minutes on one side. When they are golden-brown and don’t stick to the grid, turn them and cook for a further 3 minutes on the other side (they should be pink in the centre).

Serve the steaks with the ‘more grilled’ side on top, with the tossed salad and parmesan shavings.

Garnish with salt flakes and freshly ground black pepper to taste.

Serve with the chakalaka and pap.

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