Marinated ribeye with lemon and spinach salad

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.