RIB-EYE WITH TROPICAL SALAD
Serves four
- 2 EMH beef rib-eye steaks
- salt
- freshly ground black pepper
salad:
- 5 mandarins
- 2 sweeties
- 1 star fruit
- 2 pink grapefruits
- 1 orange
- 1 pomegranate
- 1 tsp sugar
- 1 rosemary sprig
For the salad, finely chop the rosemary leaves with the sugar or crush in a mortar to make rosemary sugar. Segment the citrus fruits, slice the star fruit and clean the pomegranate; sprinkle with the rosemary sugar and toss well.
Grill the rib-eye steaks for 2–3 minutes on each side, season with salt and pepper, then place between two plates or wrap in foil for 15 minutes to rest. Slice thinly and serve with the salad.
RIB-EYE WITH PADRON PEPPERS
Serves four
- 2 EMH beef rib-eye steaks
- 1 tbsp cold-pressed olive oil
- salt
- freshly ground black pepper
- 200 g Padron peppers (not hot)
- 1.5–2 tbsp cold-pressed olive oil
- sea salt flakes
Brush the steaks evenly on both sides with oil, season with salt and pepper. Place the peppers in a bowl, add oil and mix well. Grill the rib-eye steaks for 2–3 minutes on each side, remove from the grill, wrap in foil and let rest for at least 15 minutes. Meanwhile, grill the peppers and season while warm with sea salt flakes. Slice the meat thinly and serve with the Padron peppers.
RIB-EYE WITH STUFFED MUSHROOMS
Serves four
- 2 EMH beef rib-eye steaks
mushrooms:
- 250 g medium-sized button mushrooms
- 1 medium onion
- 3 garlic cloves
- 1/2 grilled pepper in marinade
- thyme sprigs
- 2–3 heaped tbsp plain room-temperature cream cheese
- Parmesan
- salt
- freshly ground black pepper
- cold-pressed olive oil
Grill the rib-eye steaks for 2–3 minutes on each side, season with salt and pepper, then wrap in foil for 15 minutes to rest. Meanwhile, remove the mushroom stems and finely chop them together with the onion and garlic. Heat oil in a pan and fry the onion-garlic mixture. At the same time, dice the pepper into small cubes and strip the thyme leaves from the stems; add to the pan and heat through. Remove the mixture from the pan, season and let cool. Stir in the cream cheese and fill the mushroom caps with the mixture. Grate the Parmesan and sprinkle over the mushrooms. Place the mushrooms on the grill and cook for about 5 minutes. Serve with the grilled rib-eye.
