Grilled Rib-Eye With Watercress Purée

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
649
FAT
136%
CHOL
89%
SOD
81%

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Ingredients for 4 servings

4 240g rib-eye steaks

400 g of watercress, picked and washed

400 g of baby spinach leaves, washed

2 large onions, finely diced

6 garlic cloves, minced

400 ml of cream

salt

pepper

olive oil

110 g of rice flour

5 black peppercorns

1 1/2 bird eye chillies, stalks removed

10 g of sea salt

2 large onions, cut into 1/2cm rings

vegetable oil, for deep frying

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