Place garlic cloves and ½ tsp salt in a mortar, pound to a paste. Add chilli powder and 1 tbsp oil, and stir to incorporate.
Pat steak dry with paper towel, spread garlic chilli paste over both sides, and set aside until ready to cook. Steam pumpkin until tender.
Drizzle 2 tsp olive oil into a skillet over medium-low heat. Add potatoes and toss to coat in the oil. Cover and cook, tossing regularly, for 8 - 10 mins, until golden and starting to soften. Add red capsicum and asparagus to pan with remaining 2 tsp oil, increase heat to medium and cook a further 3 - 5 mins. Remove from heat, add artichoke hearts, parsley, and juice from the lemon.
Preheat BBQ or a heavy-based skillet over medium heat. Cook rib eye steaks 5 - 10 mins per side, depending on size, until cooked to your liking. Transfer to a clean plate and cover with foil to rest.
Serve steak with steamed pumpkin and vegetable hash.
Want to try cooking this recipe in an airfryer? Follow these tips:
Bring rib eye to room temperature, as you would when cooking on a pan or BBQ.
Preheat airfryer to 200°C for 10 mins, before adding steak. This helps with browning and keeps the inside moist.
Cooking in an airfryer takes roughly the same amount of time as cooking on a pan or bbq. A meat thermometer is the best tool for achieving desired doneness.
For medium, remove steak from airfryer when the internal temperature of the thickest part reaches 60°C. Check temperature, initially, 5 mins prior to the end of cooking.
This meal is great for sharing!
For a stronger flavour refrigerate beef and marinate overnight.