Winter Recipe from Prince’s Grant

By September 22, 2016 No Comments

Last of the Winter Warmers

Today, Head Chef at Prince’s Grant’s Bunkers Restaurant, Nomusa Mngadi shares her oven roasted Ribeye steak recipe. If you are not quite ready to leave the rich and indulgent food of the winter season behind, then this is the dish for you!

So please “like” it, share it, try it and leave us a comment on the Prince’s Grant Coastal Estate Facebook page. And remember, if the kitchen is not your favourite space, then there is always a table at Bunkers where Chef Nomusa is waiting to treat and delight you!

 Ribeye Steak with Roasted Vegetables

Serves 2


2 x 300g Ribeye Steak

15ml Olive Oil

120g Baby Marrows

120g Carrots

60g Red Peppers

60g Red Onions

160g Baby Potatoes

10ml Garlic and Herb Butter


  1. Preheat the oven to 160˚C.
  2. Boil Baby Potatoes for 30min in salt water.
  3. Season the Ribeye Steak with salt, pepper and olive oil.
  4. Cut all the vegetables and toss them in a bowl to season with salt, pepper and garlic and herb butter.
  5. Add all the ingredients together and oven roast for 10 minutes at 160˚.
  6. Serve with a butter and mustard sauce.