Ingredients

Method

• 1 tbsp olive oil
• 1 x 500 g Woolworths Southern Smoky™ BBQ Beef Rib Eye Steaks
• 500 g Woolworths Frozen Mashed Potatoes
• 125 ml full cream milk
• 50 g Woolworths Baby Leaf Mix
• 2 tomatoes, cut into chunks
• 2 tbsp pomegranate rubies
• 1 x 180 g Woolworths Ranch Dressing
• 1 x 4 -pack Woolworths Our Ultimate Hot Dog Rolls
• 150 g Woolworths Mozzarella Cheese Slices
• 150 g Woolworths Cheddar Cheese Slices
• 4 tbsp Woolworths Dhania Chutney

Method

Ingredients

1. Heat olive oil in a griddle or cast iron pan and cook the Woolworths Southern Smoky™ BBQ Beef Rib Eye Steaks to your desired temperature. They cook quickly, so keep an eye on them!

2. In a large pot over low heat, melt the frozen mash pellets with the milk until warm and the mash is a fluffy consistency.

3. Serve with salad. Toss the baby leaf mix, tomatoes and pomegranate rubies together. Dress with Woolworths Ranch Dressing.

4. Pimp the leftovers: slice the hot dog rolls through the top and add slices of rib-eye steak. Layer with mozzarella and cheddar slices and place under a preheated grill for 3–5 minutes, or until golden brown. Dollop with chutney.