Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pickled radish
Radish greens pesto
Rib-eye steak
Utensils
One preserving jar (approx. 200 ml)
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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