Rib-eye steaks with lettuce

Rib-eye steaks with lettuce

Total: 25 Min. | Active: 25 Min.
lactose-free, Low Carb
Nutritional value / person: 524 kcal
, Fat: 34 g
, Carbohydrate: 8 g
, Protein: 46 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

Lemon dressing

1 dl chicken bouillon
2 tbsp honey
1 tbsp olive oil
1 lemon *-*
½ bunch sage, cut into thin slices
¼ tsp salt
a little pepper

Charcoal/gas/electric grill

3 baby lettuce, quartered lengthwise
2 tbsp olive oil
4 rib eye steaks (each approx. 200 g)
1 tbsp olive oil
½ tsp sea salt
a little pepper

To serve

40 g pine nuts, roasted
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How it's done

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Lemon dressing

Heat the stock and honey in a small pan while stirring. Remove the pan from the heat, stir in the oil, allow to cool slightly. Add the lemon and sage, season.

Charcoal/gas/electric grill

Brush the lettuce with oil. With the lid down, grill the lettuce over/on a medium heat (approx. 200°C) for approx. 2 mins. on all sides. Remove the lettuce from the grill.

Brush the steaks with oil. With the lid down, grill the meat over/on a very high heat (approx. 250°C) for approx. 3 mins. on each side, season.

To serve

Plate up the steaks and lettuce. Drizzle with the lemon dressing, sprinkle with pine nuts.

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