Ribeye with cornbread

Name: ribeye with cornbread
Cook time: 90 min
Total time: 120 min
Yield: 4
Ingredients: 500 g flour possibly. little extra; 1 bag dried yeast 7 g; 1 tin can corn kernels (198 g), drained; 2 el paprika; 1 egg yolk yoked loose (protein is not used); sea salt rough; Red pepper seed lists removed; 1 bag fresh coriander (15 g), only the leaves; 1 bag fresh basil (15 g), only the leaves; lemon scrubbed and grated; 2 el oil; 2 ribeyes

A tasty recipe. The main course contains the following ingredients: meat, flour (possibly extra), dried yeast (7 g), corn kernels ((198 g), drained), paprika powder, egg (egg yolk whipped (protein is not used)), sea salt ( coarse), red pepper (seed strips removed), fresh coriander ((15 g), only the leaves), fresh basil ((15 g), only the leaves), lemon (scrubbed and grated), oil and ribeye.

Ingredients

Kitchen Stuff

mortar
baking tray

Directions

Knead the flour with the yeast and 325 ml of lukewarm water into a smooth dough.
Knead the corn kernels, the paprika powder and salt to taste.
Is the dough still sticky.
Add a little flour.
Let rest for 30 minutes.
Knead the dough again; let rise for another 20 minutes.
Preheat the oven to 200 ° C.
Spread the dough over the baking sheet, press in holes, brush with the egg yolk and sprinkle with coarse sea salt to taste.
Bake the bread in 30-35 min.
Golden yellow and done.
Stamp the pepper in the mortar with the coriander, the basil, the lemon zest, the oil and sea salt into a paste.
Smear the ribeyes with this.
Heat a non-stick pan and sear the ribeye (without butter or oil) all around, 1 min.
On each side.
Let the meat rest for 5 minutes.
Cut it into slices and serve with warm cornmeal strips.
Add a salsa of diced red onion, tomato and pepper and salt..