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Рецепт Grilled Rib Steak With Warm Salad Of Bucheron

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0 голосов | 1056 визитов
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Ингредиенты

Cost per recipe $8.88 view details
  • 2 x cloves garlic
  • 1 tsp fennel seed Black pepper
  • 1 x bone-in rib steak (about 2 pounds)
  • 1/2 bn rosemary, stems removed
  • 1/2 bn thyme, stems removed
  • 4 x Yukon gold potatoes, peeled and sliced
  • 2 c. chicken stock
  • 2 c. water
  • 2 ounce bucheron or possibly other aged goat cheese Handful of pitted nioise olives (about 12)
  • 2 x handfuls of dandelion leaves (about 1/4 lb.)
  • 1 Tbsp. red wine vinegar
  • 1/4 c. extra virgin olive oil Parsley sprigs and thyme sprigs

Инструкции

  1. For the marinade: Crush garlic, fennel and black pepper in a mortar to a rough paste. With the tip of a knife, prick a few holes in the surface of the steak and the fat cap. Rub marinade on surface of beef, pushing into the holes.
  2. Set aside to bring to room temperature.
  3. To cook: Build a fire in a grill. Let it burn down to glowing embers. Cook steak over coals, turning occasionally, to slightly under desired temperature.
  4. Set in a hot place to rest for 5 min.
  5. To make salad: Simmer potatoes in water and chicken stock with rosemary and thyme till cooked through and almost falling apart; then drain.
  6. Bring cheese to room temperature and crumble into salad bowl. Add in olives, potatoes, a little of the potato cooking liquid, vinegar, extra virgin olive oil and dandelions. Season with salt and pepper; and toss gently to combine.
  7. To serve: Place herb branches on coals and rewarm steak about 2 min on each side. Slice steak, season with sea salt, and serve with the salad. Be sure to pour any juices, released from the steak while resting, back over the meat.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2001g
Calories 1128  
Calories from Fat 198 18%
Total Fat 22.72g 28%
Saturated Fat 12.36g 49%
Trans Fat 0.03g  
Cholesterol 67mg 22%
Sodium 1092mg 46%
Potassium 4715mg 135%
Total Carbs 191.42g 51%
Dietary Fiber 34.0g 113%
Sugars 6.25g 4%
Protein 53.41g 85%
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