Outback Rub Steak
A sizzling Black Angus striploin coated in a spicy Outback rub, served with crispy fries, grilled portobello mushrooms, slow-roasted tomatoes, rocket salad, and veal jus. Scaled for two, perfect for a cozy date night or BBQ.
Equipment
- 1 Grill or Cast-Iron Pan For searing the steak
- 1 Tongs To flip steak safely
- 1 Wooden Serving Board For rustic plating
- 1 Ramekin To serve sauces
- 1 Deep Fryer or Air Fryer For crispy fries
- 1 Oven For roasting tomatoes
Ingredients
- 400 g Black Angus Striploin MB 2+, rich in protein and iron
- 30 g Jones Outback Rub Spicy, anti-inflammatory blend
- 500 g Chunky Fries Golden and crispy comfort food
- 50 g Wild Rocket (Arugula) Rich in vitamins A & K, peppery kick
- 10 g Balsamic Dressing Sweet-tart dressing for rocket salad
- 6 g Corn Oil For grilling/searing
- 160 g Veal Demi-Glace Rich sauce with collagen and amino acids
- 200 g Grilled Portobello Mushrooms Meaty texture with B vitamins
- 80 g Slow-Roasted Tomato High in heart-healthy lycopene
- 90 g House Steak Sauce Umami-rich, for dipping or drizzling
Instructions
- Pat the 400g striploin dry with paper towels. Rub 30g Jones Outback Rub into both sides, massaging well. Let sit at room temperature for 10–15 minutes.
- Brush grill grates with 6g corn oil and preheat to high heat.
- Grill the steak for 3–4 minutes per side for medium-rare (57°C/135°F). Adjust to 5–6 minutes for medium or 7–8 for well-done. Rest under foil for 5–7 minutes.
- Deep-fry or air-fry 500g chunky fries until golden. Season with sea salt.
- Grill 200g portobello mushrooms for 3–4 minutes per side until tender.
- Roast 80g tomatoes at 160°C for 20 minutes until caramelized.
- Toss 50g rocket with 10g balsamic dressing just before serving.
- Slice the steak and arrange on a wooden board with fries, mushrooms, tomatoes, and salad. Serve 160g veal demi-glace and 90g steak sauce in ramekins on the side.
Notes
Recipe Notes: For a low-carb option, swap fries for grilled zucchini. Add a sprig of thyme for garnish. Store beef below 4°C and use within 2–3 days. Pair with a smoky Shiraz or iced hibiscus tea.