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JUNEBUFF
Ribeye with orange and rosemary
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Ingredients
Directions
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Mix the ingredients for the marinade and season with salt and pepper. Brush the meat with it and leave to marinate in the refrigerator for at least 30 minutes.
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Scoop the baby potatoes, zucchini and onion together with the olive oil and Italian herbs. Stir fry the potatoes or put them in the oven (220 ° C) and scoop regularly.
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Remove the ribeye from the marinade and roast for about 3 minutes per side on the hot barbecue or under the oven grill. Serve the ribeye with orange and rosemary with the potatoes and vegetables.
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Nutrition
625Calories
Fat55% DV36g
Protein76% DV38g
Carbs12% DV37g
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