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                                    Tom and Agnes
                                
                            Marinated ribeye with lemon and spinach salad
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                    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.
- 
                        
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Nutrition
                                0Calories
                            
                            
                                Fat0% DV0g
                            
                            
                                Protein0% DV0g
                            
                            
                                Carbs0% DV0g
                            
                        
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