Rib-Eye Steak with Salad

Rib-Eye Steak with Salad

Rib-Eye Steak with Salad

0 comments 📅10 July 2015, 09:58
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The Rib-Eye is a real classic among steaks. You can easily recognize it by its grease drop. This type of steak is perfectly suitable for a barbecue or when cooking with a pan. The taste is really subtle and doesn’t remind you of beef so much. Usually, it is tender, but more solid than the filet.

And what about the salad? Well, this is probably the part where you can be the most creative as a cook. This means, that the salad in this recipe is just a recommendation, but you don’t have to go with these vegetables, if you don’t like them. Feel free to substitute components for veggies you like more or which you find more suitable for the steak. (e.g. you could choose asparagus or peppers, which taste great as well),

  • Preparation Time: 5-10 minutes
  • Cooking/Baking Time: 20 minutes
  • Ready in: 20-30 minutes

Recipe: Rib-Eye Steak with Salad

Ingredients

  • 250 grams rib-eye steak (the thicker, the more easy it will be)Recipe: Rib-Eye Steak with Salad
  • 250 grams broccoli
  • 100 grams green beans
  • 200 grams cherry tomatoes
  • 100 grams carrots
  • 1 onion
  • 1 garlic clove
  • Some oil and vinegarRecipe: Rib-Eye Steak with Salad

Cooking Directions

  1. Let’s beginn with chopping the vegetables into small pieces. Cut the tomatoes and the onion in half and then into rings.
  2. Wash the Rib-Eye steak first, then dab it off gently. Now for the special part: Add some oil to the steak (but do not use olive oil for this part) and put the steak aside.
  3. Heat up the pan and put the steak into it. Roast your steak on each side for about a minute on high temperature. Now it’s time to put the steak onto a plate and into the oven. You can use a meat thermometer – aim for a core temperature of 55 °C (131 °F) if you want the steak medium.Tellerbild
  4. Add some water into a cooking pot and bring let it boil (add some salt and 1-2 stock cubes to it). Add the broccoli and the carrots. Cook the veggies until they got your favourite structure (either crunchy or mushy).
  5. Roast the beans together with the onions in the pan.
  6. Now it is time to prepare the dressing: Take 3 parts of vinegar for 2 parts native olive oil. Add your favourite seasonings, salt and pepper and maybe some mustard, chopped chives, a crushed garlic clove etc.
  7. Mix the cooked and roasted vegetables with the dressing in a bowl. Put the steak on a separate plate (you can add some olive oil, salt and pepper onto it, if you want to)
  8. Enjoy your Rib-Eye Steak with Salad

Nutritional Value

Per 100g

  • – 576 kcal
  • – 64 g Protein
  • – 24 g Carbohydrate
  • – 23 g Fat

Notes & Recommendations

  • Tip 1: You’re not able to eat a 500g steak on your own? Well no problem: Make it two portions. The reason for choosing a bigger piece of steak is quite simple: It’s easier to prepare than a thin slice, so make sure you take the biggest piece of meat, you can get. 😉

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