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- Rib-eye steak with radish two ways
Rib-eye steak with radish two ways
Nutrition facts per serving:
- Energy in kcal about 646
- Fat about 48g
- Carbohydrates about 9g
- Protein about 44g
This is needed
This is needed
for 4 people
Pickled radish
- 1 bunch radish, thinly sliced, radish greens set aside
- 0.5 dl water
- 0.5 dl apple vinegar
- 10 g salt
- 10 g sugar
- 3 peppercorn, crushed
- 2 coriander seeds, crushed
Radish greens pesto
- 1 garlic clove, chopped
- 20 g grated Gruyère
- 1 tbsp honey
- 1 dl olive oil
- 0.5 tbsp lemon juice
- a little pepper
- 0.25 tsp salt
Rib-eye steak
- 2 rib eye steak (approx. 500 g each)
- 1 tbsp olive oil
- a little pepper
- 2 tsp sea salt
Tools
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- One preserving jar (approx. 200 ml)
And that's how it's done
And that's how it's done
Pickled radish
Place the radish in a preserving jar. Place the water, vinegar, sugar, salt, pepper and coriander in a pan, bring to the boil and pour over the radish. Seal the preserving jar immediately, leave to cool, refrigerate for at least 2 hrs.
Radish greens pesto
Puree the reserved radish greens with the garlic and all the other ingredients up to and including the pepper until the pesto is creamy.
Rib-eye steak
Brush the steaks with oil, season.
To grill
Charcoal/gas/electric grill: Cover and grill the steaks over/on a medium heat (approx. 200 °C for approx. 3 mins. on each side. Cover and leave to rest for approx. 5 mins. Carve the steaks across the grain, serve with the pickled radish and radish greens pesto.
