Name: Rib eye steaks with sweet potato and coleslaw
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1/2 cup (110g) firmly packed brown sugar; 3/4 cup (180ml) stout; 2 tablespoon worcestershire sauce; 6 x 350g beef rib-eye steaks; 1 large_piece kumara (500g), sliced thinly; 2 tablespoon olive oil; 80 gram baby rocket leaves; Coleslaw; 2 cup (160g) red cabbage, shredded finely; 2 cup (160g) green cabbage, shredded finely; 1 carrot (120g), sliced thinly; 1 tablespoon finely grated lemon rind; 1 tablespoon lemon juice; 1/2 teaspoon cayenne pepper; 1/2 cup (150g) mayonnaise; 2 tablespoon warm water; salt and pepper, to taste

Ingredients

1/2 cup (110g) firmly packed brown sugar

3/4 cup (180ml) stout

2 tablespoon worcestershire sauce

6 x 350g beef rib-eye steaks

1 large_piece kumara (500g), sliced thinly

2 tablespoon olive oil

80 gram baby rocket leaves

Coleslaw

2 cup (160g) red cabbage, shredded finely

2 cup (160g) green cabbage, shredded finely

1 carrot (120g), sliced thinly

1 tablespoon finely grated lemon rind

1 tablespoon lemon juice

1/2 teaspoon cayenne pepper

1/2 cup (150g) mayonnaise

2 tablespoon warm water

salt and pepper, to taste

Method

1.Combine sugar, stout and sauce in large bowl, add beef; turn to coat beef in marinade. Cover bowl; refrigerate 3 hours or overnight.

2.To make coleslaw, combine ingredients in large bowl; season to taste.

3.Remove beef from marinade; cook on heated barbecue (or grill or grill plate) until cooked to your liking. Remove beef from heat, cover loosely with foil; stand 10 minutes.

4.Meanwhile, toss kumara with oil in large bowl; cook on heated barbecue until tender, season to taste.

5.Serve beef with kumara, coleslaw and rocket.

You can use either savoy cabbage or wombok (also known as chinese cabbage) in the coleslaw. Stout is a strong tasting dark-coloured beer that goes well with beef.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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