Rib eye steak with grilled vegetables
very easy
20 mins
200 mins
Ingredients
- 5 Branch/s Rosemary
- 9 Stem/s Thyme
- 5 Stem/s Oregano
- 50 ml Olive oil
- 4 piece(s) (each approx. 250 g) rip-eye steaks
- 7-10 Tbsp Chili Flakes
- 1/2 bunch Chives
- 2 stem(s) flat leaf parsley
- 100 g butter in chunks
- 7-10 Tbsp Sea salt
- 300 g Snack peppers
- 1 piece(s) (approx. 200 g each) Courgette
- 7-10 Tbsp Pepper
- 7-10 Tbsp Oil
- 7-10 Tbsp Cling film
- 7-10 Tbsp Aluminium foil
- 1 Aluminium grill tray
Directions
- 1
For the marinade, wash rosemary, thyme and oregano and shake dry. Set aside 4 stems of thyme. Remove the needles from the rosemary and pluck the thyme and oregano leaves. Chop the needles and leaves finely. Mix with olive oil and 1/2 tsp. chilli. Dab the meat dry, brush it thickly with the marinade and cover and chill for at least 3 hours.
- 2
In the meantime, wash the chives for the herb butter, shake dry and cut into fine rolls. Wash parsley, shake dry and chop finely. Wash the rest of the thyme, shake dry, remove leaves from the stalks and chop finely. Mix herbs with butter, 1/4 teaspoon salt and 1/4 teaspoon chilli. Distribute as strips on a piece of cling film, wrap tightly into a roll and chill.
- 3
Clean, wash and dry the peppers and zucchini. Cut the zucchini into diagonally thick slices. Remove the steaks from the marinade and fry on a hot grill for 3-4 minutes on each side. Season with salt and pepper. Remove, wrap in foil and let it rest for about 10 minutes.
- 4
Brush a grill tray with oil. Grill the vegetables on the hot grill for about 5 minutes. Season with salt. Arrange steaks and vegetables on plates. Cut herb butter into slices and put them on the steaks.
Nutrition Facts
660 kcal
3 g
49 g
53 g
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