Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Property
  • Health
  • TV
Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Property
  • Health
  • TV
Subscribe
YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Slow-roasted beef oyster blade with candied sweet potatoes and crispy Tuscan kale chips

Slow-roasted beef oyster blade with candied sweet potatoes and crispy Tuscan kale chips

Beef, sweet potato and caramelised onion strudel

Beef, sweet potato and caramelised onion strudel

Lemonade scones

Lemonade scones

Banana custard cream pie

Banana custard cream pie

{headline}

{headline}

Marinated mushroom and halloumi tostadas

Marinated mushroom and halloumi tostadas

White chocolate sweetheart cake

White chocolate sweetheart cake

Garlic and sumac lamb rissoles with carrot and chickpea salad

Garlic and sumac lamb rissoles with carrot and chickpea salad

{headline}

{headline}

Drunken chicken with kibbled greens

Drunken chicken with kibbled greens

Seed-crusted striploin with egg salad

Seed-crusted striploin with egg salad

Saltimbocca steak sandwiches

Saltimbocca steak sandwiches

Aussie Caesar salad with king prawns and mango

Aussie Caesar salad with king prawns and mango

Olive-crusted yellowbelly with citrus

Olive-crusted yellowbelly with citrus

Barbecued lamb chops with lazy caponata

Barbecued lamb chops with lazy caponata

No-bake key lime pie in a jar

No-bake key lime pie in a jar

  1. Home
  2. Food

Caveman steak with charred cauliflower and tomato rice

Give your family a dinner to remember and cook over coals! - by Fast Ed
  • 10 Jan 2020
Caveman steak with charred cauliflower and tomato rice
Prep: 20 Minutes - Cook: 45 Minutes - Serves 4
Proudly supported by

 

 

Ingredients

4 x 300g thick-cut rump steaks

Sea-salt flakes and freshly ground black pepper

1 Tbsp dijon mustard

2 Tbsp mixed peppercorns, cracked

1 Tbsp coriander seeds, cracked

1 Tbsp cumin seeds

1 Tbsp caraway seeds

12 cloves garlic

1 head cauliflower

¼ cup extra virgin olive oil

1 brown onion, very finely sliced

1 cup aborio rice

3 cups tomato juice

2 Tbsp tomato paste

1 Tbsp smoked paprika

2 sprigs rosemary, leaves finely chopped

Parsley and lemon cheeks, to serve

Method

  1. Season steaks generously with salt, then rub with mustard. Mix peppercorns, coriander seeds, cumin and caraway, and press onto steaks. Cover and set aside for 30 minutes.

  2. Slice 4 cloves garlic and press into caulflower florets. Season well and drizzle with half of the olive oil. Wrap in 4 layers of aluminium foil, then bury in coals. Cook for 45 minutes.

  3. Meanwhile, put onion and remaining olive oil in a frying pan and cook, stirring, for 2 minutes. Crush remaining garlic and add to pan with rice. Cook, stirring, for 2 minutes. Mix in tomato juice, tomato paste, paprika and rosemary. Cook, stirring, for 25 minutes, until liquid is absorbed. Set aside for 15 minutes. 

  4. Drape steaks on hot coals and cook for 3 minutes on each side. Scrape away spices. Unwrap cauliflower, cut away scorched parts and chop. Garnish cauliflower and steaks with parsley, and serve with rice and lemon.

COOK'S TIP

Herbs and spices really only last between 3-6 months at peak flavour and aroma. To extend their life a little, never add them directly from their container over a steaming dish.

  • Food
  • Beef Recipes
  • Lunch Recipes
  • Dinner Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

Get your mag delivered!-Save 29% off the cover price!

Subscribe for $4.95 per issue

Subscribe Now
Get your mag delivered!

Get your mag delivered!-Save 29% off the cover price!

Subscribe for $4.95 per issue

Subscribe Now
Get your mag delivered!

Recommended to you

YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Slow-roasted beef oyster blade with candied sweet potatoes and crispy Tuscan kale chips

Slow-roasted beef oyster blade with candied sweet potatoes and crispy Tuscan kale chips

Beef, sweet potato and caramelised onion strudel

Beef, sweet potato and caramelised onion strudel

Lemonade scones

Lemonade scones

Banana custard cream pie

Banana custard cream pie

{headline}

{headline}

Marinated mushroom and halloumi tostadas

Marinated mushroom and halloumi tostadas

White chocolate sweetheart cake

White chocolate sweetheart cake

Garlic and sumac lamb rissoles with carrot and chickpea salad

Garlic and sumac lamb rissoles with carrot and chickpea salad

{headline}

{headline}

Drunken chicken with kibbled greens

Drunken chicken with kibbled greens

Seed-crusted striploin with egg salad

Seed-crusted striploin with egg salad

Saltimbocca steak sandwiches

Saltimbocca steak sandwiches

Aussie Caesar salad with king prawns and mango

Aussie Caesar salad with king prawns and mango

Olive-crusted yellowbelly with citrus

Olive-crusted yellowbelly with citrus

Barbecued lamb chops with lazy caponata

Barbecued lamb chops with lazy caponata

No-bake key lime pie in a jar

No-bake key lime pie in a jar

Bhg
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy
Bhg Magazine Subscribe
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy

Brands

  • All Recipes
  • BHG Shop
  • Girlfriend
  • Home Beautiful
  • New Idea
  • New Idea Food
  • Practical Parenting

Our Network

  • marie claire
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • That’s Life
  • Perth Now
  • The West Australian
  • 7Plus
  • Airtasker
  • 7NEWS
  • SocietyOne
  • Health Engine
  • Starts at 60
© 2021 Are Media PTY LTD
Get more from Better Homes and Gardens

Magazine Subscription Offer

Get your mag delivered!-Save 29% off the cover price!

Shop This Offer
Get your mag delivered!