Pat the 145g beef rib dry, season with salt and black pepper, then grill in oil and butter for 2 minutes per side and set aside. For the garlic butter tamarind sauce, sauté diced Holland onion, add black pepper, chili flakes, rosemary, Jeeny’s Tamarind Purée, Jeeny’s Palm Flavoured Sugar, garlic butter, and a splash of water, then simmer and strain. Make mashed potatoes by mashing boiled mini potatoes with cooking cream, black pepper, and garlic butter until creamy. To serve, pour the smooth garlic butter sauce over the steak and garnish with cherry tomatoes, onion rings, mini red chilies, rosemary, and a scoop of mashed potato.
