Grilled rib-eyes with avocado-tahini purée from Fine Cooking Magazine, Jun/Jul 2019 (page 48) by Marc Murphy
- avocados
- chickpeas
- lemons
- tahini
- sherry vinegar
- beef rib-eye steaks
The rib-eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Tuna steaks with spice rub and juniper jus
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
