Rib eye steaks with radish chimichurri

Rib eye steaks with radish chimichurri

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 486 kcal
, Fat: 33 g
, Carbohydrate: 4 g
, Protein: 43 g


4 people


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

Radish chimichurri

3 tbsp white balsamic vinegar
5 tbsp olive oil
½ bunch radish incl. green parts, finely chopped
1 garlic clove, pressed
½ bunch flat-leaf parsley, finely chopped
½ bunch basil, finely chopped
½ tsp chilli flakes
¼ tsp salt


oil for frying
4 rib eye steaks (each approx. 200 g)
1 tsp salt
a little pepper
3 baby lettuce, cut into slices
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How it's done

Radish chimichurri

Combine the balsamic with all the other ingredients up to and including the salt.


Heat the oil in a frying pan. Fry the steaks for approx. 2 mins. on each side, season, remove the pan from the heat, cover and leave to rest for approx. 5 mins. Plate up the lettuce, drizzle with half of the radish chimichurri. Carve the steak into slices, place on top of the lettuce, drizzle with the remainder of the sauce.

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