OAKEY PREMIUM WAGYU RIB EYE WITH ROASTED CAPSICUM RELISH AND CHARRED BROCCOLINI
4 x 250g Oakey Premium Wagyu rib eye steaks
Pink sea salt flakes and freshly-ground black pepper
Finely grated zest of 2 lemons
2 tsp cracked fennel seeds
¼ cup extra virgin olive oil
1 Tbsp sherry vinegar
2 bunches broccolini
¼ cup tomato relish
2 Tbsp toasted walnuts, chopped
¼ bunch sage leaves, finely sliced
Season the steaks generously with salt and pepper, scatter with lemon zest and fennel seeds, drizzle with 1 Tbsp extra virgin olive oil, then cook on a moderate barbecue grill for 8 minutes, turning several times, until medium-rare. Drizzle with sherry vinegar in the final minute of cooking then set aside to rest.
Drizzle the broccolini with the remaining oil and season with salt and pepper. Cook on a moderate barbecue grill for 3 minutes, until lightly blackened. Serve with the relish, walnuts, sage and carved steak.