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Rib-eye steak with grilled vegetables

Serves 2
• 500G Rib-eye steak from Churchill Master Butchers at our Food Market
• 1 tbsp Cheval Franc olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 60g Peppers
• 50g Aubergines
• 50g Marrows
• All Vegetables from Robert Debono Fruits and Vegetables at our Food Market

 

For the Rib-eye

Clean your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs). Place the rib eye steaks on the hottest part of the grill. Continue to grill with the lid open for about 4 - 6 minutes. Flip the steaks over onto the other side, still over the hottest part of the grill. Grill the rib eye steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak. Remove the steaks from the grill and allow to rest for 5 minutes before serving. The resting period is important so that the juices don't run out when you cut into the ribeye, so be patient!  

 

 

For the Vegetables

Wash vegetables, Cut marrow into rings and Cut peppers and Cubes of Aubergines. Heat a non-stick pan, add few vegetables oil. Add vegetables and cook throw. Plate!  

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