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Tom and Agnes
Marinated ribeye with lemon and spinach salad
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Ingredients
Directions
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Clean 1/3 of the lemon part and grate the yellow skin thinly and press out.
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Press the garlic.
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Finely chop the oregano.
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Wash the spinach and let it drain well.
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Cut the spring onion into fine rings.
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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.
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Halve the ribeyes and roll the pieces of meat through the marinade.
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Let them marinate in the refrigerator for at least 1 hour (or 15 minutes at room temperature).
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Allow the ribeyes to warm up again in time.
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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.
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Spoon the spinach with the spring onion and 1-2 tablespoons of fresh oregano through it.
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Halve the tomatoes and the last lemons and thinly coat the cut sides with olive oil.
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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.
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Put the half lemons on the barbecue with the cutting edge on the grid, so they also get nice brown stripes.
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Put the tomatoes in a baking tin on the barbecue and let them soften slightly in 2-3 minutes.
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Divide the spinach salad over large plates and put a ribeye in the middle.
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Put a piece of herb butter on it.
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Put the half lemons and to around them.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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