Recipe Tip: Whole Roasted Rib-Eye with Grilled Carrots topped with Black Sesame and Lettuce Hearts

Instructions

1. Step 1

   First make the seasoning mixture. Put the pepper, juniper berries and star anise in a dry pan over a medium heat. Toast the spices until aromatic, stirring to prevent burning.

2. Step 2

   Let the spices cool, then transfer to a mortar and pestle, add the salt and grind to a powder.

3. Step 3

   Heat the barbecue to 160°C (this recipe calls for a barbecue with a lid and an adjustable temperature gauge).

4. Step 4

   Rub the rib eye with the spices and when the barbecue is hot, grill on all sides over direct heat until it has taken on a nice colour. Then cook at for about 45 minutes over indirect heat with the lid closed.

5. Step 5

   The meat is ready when the core temperature reaches 55°C for medium-rare meat.

6. Step 6

   Towards the end of the cooking time, brush the carrots with olive oil, season with salt and grill indirectly at 160°C for about 30 minutes.

7. Step 7

   Season the lettuce hearts with olive oil and salt and grill on direct heat on both sides for 2–3 minutes.

8. Step 8

   Leave the rib-eye to rest for at least 20 minutes, then slice and serve with the buttered vegetables scattered with the sesame seeds.

9. Step 9

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10. Step 10

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11. Step 11

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12. Step 12

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13. Step 13

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