BBQ rib-eye steaks with sweetcorn and garlic bread
6
Easy
5 minutes
55 minutes
Pan-fried Southern Smoky BBQ rib-eye steaks give you all the flavour of a weekend braai without lighting a fire. Charred sweetcorn, warm garlic butter baguettes and a basil pesto pasta salad round out the meal, with a fresh side salad of baby leaves, tomato and pomegranate rubies to cut through the richness. A quick, no-braai dinner that works just as well on a Tuesday as a Saturday.
Ingredients
Method
- 1 tbsp olive oil
- 1 x 500 g Woolworths Southern Smoky™ BBQ rib-eye beef steaks
- 4 pack sweetcorn, cooked in the microwave for 5 minutes
- 1 x 4 pack Woolworths Heat & Eat mini garlic butter baguettes
- 1 x 470 g Woolworths basil pesto pasta salad
- 100 g Woolworths baby leaf mix
- 4 San Marzano tomatoes, cut into wedges
- 80 g Woolworths pomegranate rubies
- 3 tbsp Woolworths creamy Caesar dressing
Method
Ingredients
1. Heat a griddle or non-stick pan with olive oil. Cook the Woolworths Southern SmokyTM BBQ Rib Eye Beef Steaks to your preferred temperature (for medium, 5–7 minutes).
2. Add the cobs of corn to the pan during the last 2 minutes to char.
3. Place the Woolworths Heat & Eat Mini Garlic Butter Baguettes in a preheated oven of 200°C for 10 minutes.
4. Add the pasta salad to a bowl and serve alongside your faux braai!
5. For extra freshness, toss the salad leaves, tomatoes and pomegranate rubies together and drizzle with Woolworths Creamy Caesar Dressing.
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