Ribeye Steak with Broccolini, Shitake Mushrooms and Wattleseed Jus

1. 1

   Heat a medium sized pan or flat BBQ plate to medium hot (not super-heated and smoking).

2. 2

   In a saucepan, add the pre-made jus or start with a good quality stock and reduce it down by boiling it until thick; add the wattleseed at any time and let it boil.

3. 3

   On a plate or tray, spread the Yakajirri with a little rock salt and ground pepper.

4. 4

   Then place each steak into the mix, crusting evenly on each side of the steak.

5. 5

   Once the pan or plate is at medium heat, add a little oil then place each steak into the pan.

6. 6

   Allow the Yakajirri to caramelise and blacken (it will do this from the sugars naturally in the bush tomatoes.

7. 7

   Only turn the steak once to cook the other side as this will seal in the juice more.

8. 8

   Once cooked to the desired done-ness, remove and allow to rest in a warm place for about 5 minutes.

9. 9

   While the meat is resting, quickly prepare the broccolini and shiitake mushrooms.

10. 10

    Using the same pan or flat BBQ, add a little oil and the shiitake mushrooms.

11. 11

    Season with salt and pepper.

12. 12

    Remove when golden.

13. 13

    In a hot wok, place a little oil and quickly wok toss the broccolini until cooked.

14. 14

    Styling : Serve with a sprig of watercress.

* Per serving · 4 servings · Values may vary.