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Salted ribe eye with an Arabic salad


  • Mix together the red onion with the juice of 1 lemon until well combined. Then set aside for about 10 mins to marinate. 
  • To make the dressing, whisk up the garlic with the remaining lemon juice, 3 tbsp oil, the Ras el Hanout and the mint. 
  • Sprinkle the steaks with a little ground pepper and cook on a preheated, oiled ridged grill (or BBQ) to the desired degree. Then sit the steaks on a bed of salt and press in well on both sides. 
  • Toss the tomatoes, cucumber, capsicum, parsley and sourdough with the dressing to taste. 
  • Serve the steaks on individual plates with a good mound of salad alongside and a sprinkling of oil over the meat.


  • 1 red onion, finely sliced
  • 1½ lemons
  • 1 garlic clove, crushed
  • olive oil
  • 1 tspn Ras el Hanout (Middle Eastern spice mix)
  • olive oil spray
  • 4 x 250 gm rib eye steaks
  • sea salt & freshly ground pepper
  • 1 heaped tbsp chopped fresh mint
  • ½ punnet cherry tomatoes, halved
  • ½ continental (telegraph) cucumber, sliced on the diagonal & halved
  • 1 yellow capsicum, cored, seeded & finely sliced
  • a good handful of Italian (flat leaf) parsley leaves
  • 1-2 cups cubed day-old sourdough bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm