Filter
Reset
Sort ByRelevance
Tom and Agnes
Marinated ribeye with lemon and spinach salad
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean 1/3 of the lemon part and grate the yellow skin thinly and press out.
-
Press the garlic.
-
Finely chop the oregano.
-
Wash the spinach and let it drain well.
-
Cut the spring onion into fine rings.
-
Beat in a wide bowl 2 tablespoons of lemon juice with 2/3 of the pressed garlic cloves, half of the oregano, paprika, cinnamon, some salt and generously freshly ground black pepper and 3 tablespoons of olive oil into a marinade.
-
Halve the ribeyes and roll the pieces of meat through the marinade.
-
Let them marinate in the refrigerator for at least 1 hour (or 15 minutes at room temperature).
-
Allow the ribeyes to warm up again in time.
-
In a salad bowl, beat a 1 to 1.5 tablespoon lemon juice with the lemon zest, salt and freshly ground pepper and 3 tablespoons of olive oil.
-
Spoon the spinach with the spring onion and 1-2 tablespoons of fresh oregano through it.
-
Halve the tomatoes and the last lemons and thinly coat the cut sides with olive oil.
-
Dab the ribeyes dry, brush them thinly with olive oil and roast them for 6-8 minutes on the barbecue until they have nice brown stripes and rosé on the inside.
-
Put the half lemons on the barbecue with the cutting edge on the grid, so they also get nice brown stripes.
-
Put the tomatoes in a baking tin on the barbecue and let them soften slightly in 2-3 minutes.
-
Divide the spinach salad over large plates and put a ribeye in the middle.
-
Put a piece of herb butter on it.
-
Put the half lemons and to around them.
-
145 minMain dishtomatoes, sunflower oil, rib, onion, garlic, Red pepper, beef broth tablet, nutmeg, Red pepper, potatoes, winter carrot,stobá (caribbean casserole) from ans tree
-
70 minMain dishfresh pumpkin, ham, dark brown sugar, hot peppersauce, tomato ketchup, traditional olive oil, salt, unroasted pecans, dough for savory pie, medium sized egg, fresh cream,pumpkin pie with pecans
-
35 minMain dishiglo viscuisine brittany, baguette, garlic, olive oil, lettuce, mixed leaf lettuce, nut oil, Red wine vinegar, dijon mustard, walnut, breakfast bacon,fish cuisine with Breton nut salad
-
30 minMain dishegg, young cheese, blue cheese, celery, spring / forest onion, oil, butter,omelet from the oven with 2 types of cheese
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it