Roasted rib eye with beetroot and parsnip

Roasted rib eye with beetroot and parsnip

Dig In!
Mark Roper

This is the first dish I created where I used one ingredient in different ways for interest. It’s a very elegant beef and three veg! Some of the beetroot is roasted and the rest is smoked in a wok with cinnamon, coriander and fennel. The parsnip is cut into ribbons and baked until crispy.


Quantity Ingredient
4 x 350g beef rib eye steaks with bone, about 3 cm thick
100ml olive oil
3 celery stalks, roughly chopped
2 large carrots, 1 roughly chopped
4 beetroot, 1 roughly chopped
2 large parsnips, 1 peeled and cut into chunks
2 teaspoons coriander seeds
2 tablespoons fine rock salt
1 cinnamon stick
1 teaspoon fennel seeds
nasturtiums or other edible flowers, for garnish


  1. Preheat the oven to 200°C (or 180°C for a fan-forced oven).
  2. Trim the rib eye steaks and cut the meat from the bone. Set aside the beef and reserve the bone and trimmings for the sauce.
  3. Using a cleaver, cut the bone into 2 cm chunks. Place a saucepan over high heat, add the trimmings and bones and cook them in 1 tablespoon of the oil until browned, about 5–6 minutes. Add the celery and the roughly chopped carrot and roughly chopped beetroot and cook until soft, about 10 minutes. Add 500 ml (2 cups) water and bring to the boil. Reduce the heat to low and allow to simmer until well reduced to a syrupy consistency, about 30 minutes. You should have about 80 ml liquid left. Remove from the heat, strain, season and set aside. Discard the solids.
  4. Meanwhile, put the peeled and cut parsnip in a roasting tin. Peel and cut 2 of the remaining beetroot into 5 x 2 cm rectangles and also place them in the tin. Drizzle with 2 teaspoons of the olive oil and season. Sprinkle the beetroot with 1 teaspoon of the coriander seeds and roast the parsnip and beetroot until tender, about 20–25 minutes. Remove from the oven, set aside and keep warm.
  5. Peel and grate the remaining carrot. Bring 250 ml water to the boil in a small saucepan, add the grated carrot and cook until tender, about 2 minutes.
  6. Drain the carrot and transfer it to a food processor or blender. Add the roasted parsnip and 2 tablespoons olive oil and process to a smooth puree. Pass through a sieve, season and set aside.
  7. Peel and thinly slice the remaining beetroot. Line a wok with foil. Add the rock salt, cinnamon stick, remaining teaspoon coriander seeds and the fennel seeds. Place a bamboo steamer or wire rack in the wok, cover the wok and place it over high heat. Once the salt starts smoking, add the beetroot slices, then cover and smoke for 10 minutes. Remove from the wok and set aside.
  8. Peel the remaining parsnip and then continue to peel it into long ribbons. Spread the parsnip out on a baking tray, drizzle with 2 teaspoons of the oil, toss to combine and season. Place in the oven to bake until crisp, about 10 minutes.
  9. Place a chargrill pan over high heat. Season the steaks with the remaining oil and salt and pepper. Sear in the pan for 2 minutes. Turn and sear for a further 30 seconds. Transfer to a baking tray and cook in the oven until medium–rare, about 6 minutes. Remove from the oven, season and set aside to rest.
  10. To serve, slice the steak into 2cm thick slices. Spoon some of the puree on each plate and place the roasted and smoked beetroot beside it along with the steak. Add the parsnip ribbons and drizzle with sauce. Garnish with edible flowers.

Brent’s tip:

  • If you don’t have a cleaver hefty enough to cut the bone into pieces, ask your butcher to do this for you.
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