Wing Rib of Beef Sautéed with Herbs, Radish and Spring Onion

It is common to find ‘txuleta’ with garnishes such as roasted peppers and potatoes. In this special recipe, the mixture of aromatic herbs and crunchy vegetables brings with it freshness and a clash of textures. A delicious bite.

Serves 4

a small bunch of parsley

a handful of basil leaves

1 x 1.25kg beef wing rib joint (wing ribs are the first three ribs at the tender loin end of beef)

a small bunch of chives, cut into 2–3cm lengths

2 spring onions, finely shredded

2 radishes, thinly sliced

2 tablespoons extra virgin olive oil

salt

Wash and dry the parsley and basil, then pick off the small leaves and reserve these for the garnish.

You can prepare the beef yourself or ask your butcher to do it for you. Remove the eye muscle (think sirloin steak), with a little of the flank, from the bone. Cut into six pieces. Divide the bone itself, with any meat and fat still attached, into four pieces.

Heat a sauté pan and put in the pieces of bone. When the fat on the bone has rendered some of its dripping, add the pieces of beef and sear on both sides, then cook them according to your preference. Personally I like my steak rare.

Season the beef with salt and leave to rest for 3–4 minutes. Dress on serving plates with the picked herb leaves, chives, spring onions, radishes and olive oil.

Wing Rib of Beef Sautéed with Herbs, Radish and Spring Onion