Rib eye steak with Cole Slaw

Name: Rib eye steak with Cole Slaw
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 600 g White cabbage; 200 g Carrots; 1 package (750 g) Jumbo fries (large French fries); 3 TABLESPOONS Oil; 1/2 TEASPOON Instant vegetable stock; 4 Rippen-Augensteaks (à ca. 200 g); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1/2 bunch Basil; 4 TABLESPOONS Salad cream (10% fat)

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
600 g White cabbage
200 g Carrots
1 package (750 g) Jumbo fries (large French fries)
3 TABLESPOONS Oil
1/2 TEASPOON Instant vegetable stock
4 Rippen-Augensteaks (à ca. 200 g)
7-10 Tbsp Salt
7-10 Tbsp black pepper
1/2 bunch Basil
4 TABLESPOONS Salad cream (10% fat)

Directions

1
Peel and finely chop the onion. Clean and wash the white cabbage and cut into very fine strips. Clean and peel carrots and cut or slice them into fine sticks. Spread the chips in one layer on the baking tray.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 19-23 minutes. Turn the chips once after about 15 minutes. In the meantime, heat 1 tablespoon of oil in a saucepan.
3
Fry the onion in it. Add 100 ml of water and stir in broth. Pour stock over the cabbage and carrots. Let cool down briefly and knead vigorously with your hands. Wash the steaks and dab dry.
4
Season with salt and pepper. Heat 2 tablespoons of oil in a large pan. Fry the steaks for 4-6 minutes on each side. Wash the basil, dab dry and put aside some for garnishing. Cut the rest into fine strips.
5
Season the chips with salt. Mix salad cream and basil with the white cabbage. Season to taste with salt and pepper. Serve steaks with salad and chips. Garnish with basil set aside.