Rib eye steaks with grilled vegetables
very easy
40 mins
40 mins
Ingredients
- 200 g soft butter
- 100 g good olive oil
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp a few squirts of lemon juice
- 1 collar Parsley and chives
- 2 Carrots
- 1 Courgette
- 3 Mini-Maiskolben
- 1 red and yellow pepper
- 100 g Sweet peas
- 4 Rib eye steaks (approx. 380 g each)
- 2 TABLESPOONS oil + 2-3 tablespoons olive oil
- 7-10 Tbsp Sea salt, coarse pepper
- 1 TEASPOON Cajun mixture (e.g. from the Zanzibar)
- 1 TABLESPOON chopped parsley
- 7-10 Tbsp Aluminium foil
Directions
- 1
For the herb butter, stir butter and oil with the whisk of the mixer until smooth. Season to taste with salt, pepper and lemon juice. Wash the herbs, shake dry, chop finely and stir in.
- 2
For the grill vegetables, clean and wash the vegetables and cut them into longish strips. Blanch everything in boiling water for 1-2 minutes until al dente, then drain well.
- 3
Pat the steaks dry. Heat 1 tablespoon of oil in two pans. Only fry the steaks in this oil at high heat for 1-2 minutes on each side. Switch down to medium heat. Then fry on each side for a pink steak (medium) for 3-4 minutes.
- 4
Season with salt and pepper. Wrapped in foil, leave to rest for 3-4 minutes.
- 5
Heat the olive oil. Stir-fry the vegetables for 2-3 minutes at high heat. Season with salt, pepper and Cajun. Stir in parsley. Serve steaks with vegetables and herb butter. Curvers (u-shaped French fries) taste good with them.
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