for 4 person

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

How it's done

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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