Grilled rib eye steak with coleslaw
easy
50 mins
50 mins
Ingredients
- 1 Head (about 1 kg) White cabbage
- 3 Carrots
- 1 Onion
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 150 g clotted cream
- 50 g Salad Mayonnaise
- 4 TABLESPOONS white balsamic vinegar
- 4 Rib eye steaks (approx. 200 g each)
- 75 g unsalted peanut kernels
- 1/2 bunch Parsley
Directions
- 1
Clean, wash and quarter the cabbage and cut out the stalk. Halve the cabbage quarters again and cut into fine strips. Peel, wash and roughly grate the carrots. Peel and finely grate the onion. Knead cabbage, carrots and onion with your hands, season with salt, pepper and sugar, knead again. Mix sour cream, mayonnaise and vinegar.
- 2
Season to taste with salt, pepper and sugar. Mix everything evenly into the cabbage. Leave to stand in a cool place for about 1 hour. Season again with salt, pepper and sugar. Wash the steaks and dab dry. Season with salt. Brush the grill pan with oil, heat the pan strongly. Add the steaks in 2 portions and fry for 4-6 minutes on each side. Meanwhile roast peanuts in a pan without fat, take them out. Wash parsley and dab dry. Pluck off the leaves and cut them roughly. Chop the nuts coarsely and add them to the parsley and coleslaw.
- 3
Brush the grill pan with oil, heat the pan strongly. Add the steaks in 2 portions and fry for 4-6 minutes on each side. Meanwhile roast peanuts in a pan without fat, take them out. Wash parsley and dab dry. Pluck off the leaves and cut them roughly. Chop the nuts coarsely and add them to the parsley and coleslaw. Season steaks with pepper and arrange on plates with the coleslaw. Roast bread tastes good with it
- 4
Waiting time approx. 1 hour
Nutrition Facts
590 kcal
16 g
36 g
51 g
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