Rib-eye steak with radish two ways


Total time: 2hr 45m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 646 Kcal, 44g Protein, 9g Carbohydrates, 48g Fat


Ingredients

  • Pickled radish
  • 1 bunch radish, thinly sliced, radish greens set aside
  • 0.5 dl water
  • 10 g sugar
  • 0.5 dl apple vinegar
  • 3 peppercorns, crushed
  • 10 g salt
  • 2 coriander seeds, crushed
  • Radish greens pesto
  • 1 garlic clove, chopped
  • 1 dl olive oil
  • 0.5 tbsp lemon juice
  • 1 tbsp honey
  • 20 g grated Gruyère
  • a little pepper
  • 0.25 tsp salt
  • Rib-eye steak
  • 2 rib eye steaks on the bone, (approx. 500 g each)
  • a little pepper
  • 2 tsp sea salt
  • 1 tbsp olive oil
  • Utensils
  • One preserving jar (approx. 200 ml)

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Instructions

  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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