Rib-eye steak with radish two ways

Name: Rib-eye steak with radish two ways
Prep time: 45 min
Total time: 165 min
Yield: 4
Ingredients: 10 g sugar; 1 tbsp honey; 20 g grated Gruyère; 1 bunch radishes; 1 garlic cloves; 2 rib eye steaks; ½ dl apple vinegar; 1 dl olive oil; 1 tbsp olive oil; 10 g salt; 3 peppercorns; 2 coriander seeds; ½ tbsp lemon juice; ¼ tsp salt; a little pepper; 2 tsp sea salt

main dish grill

Total: 2 hr 45 min. | Active: 45 min.

lactose-free, gluten-free

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Ingredients

for 4 person

Pickled radish
1 bunch	radish, thinly sliced, radish greens set aside
½ dl	water
½ dl	apple vinegar
10 g	sugar
10 g	salt
3	peppercorns, crushed
2	coriander seeds, crushed

Radish greens pesto
1	garlic clove, chopped
20 g	grated Gruyère
1 tbsp	honey
½ tbsp	lemon juice
1 dl	olive oil
¼ tsp	salt
a little	pepper

Rib-eye steak
2	rib eye steaks (approx. 500 g each)
1 tbsp	olive oil
2 tsp	sea salt
a little	pepper

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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