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Julius jaspers' ribeye from the barbecue with steak sauce
Marinated barbecue steak with ketchup mustard sauce.
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Ingredients
Directions
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Light the barbecue. Let the ribeye come to room temperature.
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Put the smoked paprika, peppercorns, chilli flakes, fennel seeds and saffron into the mortar and rub finely.
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Pass the mixture through a fine sieve and rub the meat with it. Allow the flavor to set for 15 minutes.
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In the meantime, mix the horseradish, ketchup, mustard, caster sugar, Worcestershire sauce and honey into a bowl for the steak sauce.
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Place the ribeyes on the hot grill directly above the hot charcoal.
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Turn 1½-2 min. And grill for 1½-2 min. On the other side for a red steak. Leave slightly longer for medium-cooked meat.
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Sprinkle the meat with salt, wrap it loosely in aluminum foil and leave to rest for 10 minutes. Cut the meat into slices and serve with the steak sauce.
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Nutrition
335Calories
Sodium13% DV305mg
Fat23% DV15g
Protein66% DV33g
Carbs5% DV16g
Fiber4% DV1g
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