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Jmama
Ribeye with garlic, yogurt and mint
Ribeye marinated in a mixture of black peppercorns, sea salt, coriander, fennel and mustard seeds and medium grilled. Served with mint and a garlic mint yoghurt with lime.
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Ingredients
Directions
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Put the peppercorns, sea salt, coriander, fennel and mustard seeds in the mortar and grind.
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Rub the ribeyes around with the spice mixture (rub). Leave to marinate for 30 minutes outside the refrigerator.
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Brush the marinated meat on both sides with the oil. Heat the grill pan without oil or butter and grill the meat in 5 minutes medium. Turn halfway.
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Remove the meat from the pan and rest for 5 minutes on a plate under a lid or aluminum foil.
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Meanwhile, grate the green skin of the lime and squeeze out the fruit. Leave a few leaves of fresh mint for garnishing and cut the rest roughly.
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Put the lime zest, 2 tsp lime juice, the yogurt and garlic in a high cup and puree with the hand blender.
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Season with pepper, salt and the rest of the lime juice.
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Cut the meat into slices, garnish with the retained fresh mint and serve with the garlic-mint yoghurt.
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Nutrition
295Calories
Sodium21% DV500mg
Fat29% DV19g
Protein54% DV27g
Carbs1% DV3g
Fiber4% DV1g
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