A Kiwi favourite, the rib-eye ticks a lot of the boxes for steak eaters.  It’s usually juicy from good marbling and has a decent ball of fat in the centre. Hence, it makes a great steak even for those heathens who enjoy their steak well done, as there is still some moisture left after cooking.  The smoked tomato chutney is a real winner and can be served with all manner of grilled meat and vegetables, while the hash is like an exotic bubble and squeak.

Serves 6


Step 1: Smoked Tomato Chutney

In a bowl, combine the salt and brown sugar, then sprinkle evenly over the tomato halves.

Place the tomatoes on a smoker rack. Light the smoker with a small amount of chips in the bottom. Once the smoke is under way, place in the tray, cover and smoke for 15 minutes or so. Carefully remove the tomatoes from the rack and gently remove the skins.  Place the flesh, seeds and juice into a bowl. Reserve.

Place a medium sized saucepan on a medium-low heat. Add the cooking oil, onion and ginger. Fry gently for 10 minutes, then add the spices. Fry for another 5 minutes stirring to prevent sticking, then add the remaining ingredients except the salt and paper.

Bring to the boil, then reduce the heat to low. Simmer, stirring occasionally, until reduced, thick and rich (about an hour). Remove the cinnamon stick and star anise, then taste, season and refrigerate until required.


Step 2: Kumara, Cumin and Red Cabbage Hash

Place the kumara in a medium sized saucepan, cover with cold salted water and bring to the boil. Check after five minutes. Once soft, but not completely falling apart, remove from the heat, strain and cool on a tray.

In a large sauté pan or saucepan, place the olive oil, ginger, onion, celery and capsicum. Place on medium-low heat and sweat for 30 minutes. Stir in the cumin then add the red cabbage. Turn up the heat and stir for 5 minutes or so until the cabbage has wilted but still has plenty of crunch.

Remove from the heat, place in a bowl with the kumara and mix with clean hands. Taste and season with sea salt and black pepper. Refrigerate until required.


Step 3: Cooking and Serving

Heat the chargrill or flat-top to good and hot. Brush the steaks with oil and season with sea salt and black pepper. Place on the grill and cook to your liking, with plenty of charring.  Remove the steaks when cooked and rest for at least 5 minutes.

Heat your flat-top to medium heat. Lightly brush with oil. Spread the hash out to 2cm thick all over. Don’t touch for at least 5 minutes, as you want to create a great crunchy crust.  Turn and repeat on the other side. Once hot through it's ready to serve. To plate up: steak, hash, smoked tomato relish. Done!

Photography by Kieran Scott