Rib-eye steak with radish two ways
Ingredients
for 4 person
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 |
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 |
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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