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Rib-eye steak with radish two ways
45 m active | 2 h 45 m total
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
  • One preserving jar (approx. 200 ml)
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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.

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