Wing rib of beef, Ember tomato’s, mint yogurt, curry leaf oil

1kg wing rib

1 tbsn salt

Ember tomato’s

300g datterini tomato’s

1 cup water

1 tsp olive oil

6 tbsn Blak Ember

For the mint yogurt

½ bunch mint, leaves only

300g thick Greek yogurt

1 tbsn chardonnay vinegar (or a good quality white sweet vinegar)

1 tsp salt

For the curry oil

½ tsp cumin

Few curry leaves

½ tsp coriander seeds

6 cardamon pods

1 garlic clove finely sliced

¼ cup extra virgin olive oil

Method

-  Set up you egg for direct cooking

-  Season your steak on both sides and start to cook

-  For the mint yoghurt into mortar and pestle add salt and the mint leaf, grind until a paste

-  Pour in the chardonnay vinegar mix with a spoon scraping down the sides

-  Add the Greek yogurt stirring until you have a bright green yogurt

-  For the Ember tomato’s, pour olive oil into a cast iron pan and place directly onto the egg, carefully place in the tomato’s and start to char and blister.

-  Add Blak Ember, water and with the back of a spoon start to crush the tomato’s

-  Cook for 5 minutes and keep warm

-  Once steak it cooked (I like it rare), rest for 10 minutes, slice off the bone and slice across the grain.

-  For the curry oil heat up all the ingredients until the garlic starts to turn brown (around 5 minutes)

-  Smear the yogurt onto a plate, lay over the sliced steak, spoon the Ember tomato’s around and to finish pour over the hot curry leaf oil