This recipe was created by Bondi Harvest’s Guy Turland for the Target 100 #GoodMeat series. Watch him cook it in the below video.

Double rib-eye
Marrow bones – ask your butcher to prepare them for you
Salt & Pepper
Olive Oil
1 lemon
2 tbls apple cider vinegar
2 very finely sliced Spanish onions
Herbs of choice such as mint, parsley and oregano
Algae or sea lettuce (optional).

Turn the BBQ on to high heat.
Rub the steak all over with oil, salt and pepper and then place it straight onto the BBQ – allow to cook for approximately 5 minutes then turn once and cook for a further 5 minutes.
Remove from the BBQ and allow to rest for at least 10 minutes.
While the steak is cooking, lay out a sheet of foil and place the bones onto the sheet, with marrow facing up. Make sure you’ve got enough foil to wrap the bones.
Drizzle the marrow with oil then add a few grinds of salt and pepper and the lemon zest.
Wrap the bones and place them on the BBQ with the marrow facing up.
Allow to cook for about 15 minutes then remove and unwrap.
Squeeze lemon half over marrow.
To make the salad, place the finely sliced onions into a bowl and add the apple cider vinegar and lemon juice.
Mix well with your hand, squeezing the mixture to soften it and get the acids working.
Add a few grinds of salt and pepper, and a drizzle of oil.
Toss in the herbs and the algae or sea lettuce if you have it.
To serve, cover the marrow bones with the pickled onion salad, allowing all the juices and flavour to soak into the marrow. Serve with the steak.

For more great recipes, make sure you check out Bondi Harvest's website and Target 100’s #GoodMeat videos.