500g rib eye fillet
1½ tsp dried oregano
½ tsp cumin
1 tsp all spice berries
½ tsp pepper
1 lemon juiced
1 medium red onion
1 lge tomato
½ brown onion, peeled
Green chiles – Add 1 – 2 chiles depending on how spicy you like it
Salt to taste
PICKLED ONION: Thinly slice the red onion and place in a small bowl,
cover with vinegar, allow to stand for ten minutes before using.
CHILI SALSA: Char the tomato over an open flame using tongs, you
want the skin to start to turn black and blister. Place into a large wide
cup. Do the same to the onion and chiles. Once they have all been
charred and are in the cup add a good pinch of salt, use a stick
blender to combine.
RIB EYE FILLET: Place the rib eye into a bowl and sprinkle over the spices.
Add the lemon juice and coat well making sure the spices are evenly
covering the meat. Allow to marinate for 20 minutes. Place the rib eye
on a grill over hot coals sprinkle with salt and cook for three minutes a
side. Allow to rest before finely slicing.
INSIDE TIP: We use a camp stove to char our tomato, onion and
chiles if you have a gas cooker you can also use it.