Barbecued island beef with salsa verde

Barbecued island beef with salsa verde

My Feast
Chris Chen

The beautiful charolais cattle feeding on the green pastures and coconuts on the private island of Ratua in Vanuatu inspired this dish. I had the opportunity to visit this amazing island owned by a gentleman who made a lot of money in the technology boom and bought himself a motor yacht and set out with his family to see the world. Along the way he fell in love with Indonesia and its architecture, and he also discovered Ratua Island. He bought the island, and to fulfil his love of indonesian architecture, he bought a whole wooden village and had it rebuilt on his island. The result is beautiful. It is now a not-for-profit private resort, and open to outside guests.


Quantity Ingredient
1 x 3kg standing beef rib roast, separated into fillet and sirloin
1 bunch thai coriander, leaves roughly chopped
1/2 bunch flat-leaf parsley, leaves roughly chopped
2 spirgs thyme, leaves roughly chopped
salt and ground black pepper, to taste
3 cobs corn, silks removed but with the husks left on
Salsa verde, to taste
Sky potato salad
Bean salad, to serve


  1. Pull the fat away from the fillet and remove the sinew from the sirloin, then cut away the fat and the tail end of the sirloin.
  2. Place the coriander, parsley and thyme in a flat container, season with salt and pepper, then roll the fillet over the herbs to coat. Set aside until ready to cook.
  3. Place the corn in a large saucepan of water over high heat, bring to the boil and cook for 10 minutes or until just cooked. Drain and set aside.
  4. Preheat a barbecue hotplate until hot. Cook the corn for 8–10 minutes, turning once.
  5. Take some of the oil from the salsa verde and brush it onto the ho est part of the hotplate, then place the meat on top, brush with the salsa verde, season with salt and pepper and cook, turning once, for 8–10 minutes for medium–rare.
  6. Remove the corn and meat and leave the meat to rest for a few minutes. Cut the sirloin into six portions. Serve with the potato salad and bean salad.
My Sri Lanka
Island Feast
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