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Britishcolumbiagirl
Spicy rib-eyes with peach salad
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Ingredients
Directions
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Clean the lemons and grate off the yellow skin.
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Squeeze out 1 lemon.
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Finely chop the red pepper and mix in the lemon zest and garlic with salt and freshly ground black pepper.
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Keep 1 teaspoon of this mixture separately.
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Rub the rib eyes with the rest of the pepper mixture and let them rest for 30 minutes and come to room temperature.
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In a bowl, beat the rest of the lemon juice with the pepper mixture, some salt and pepper and half of the olive oil to a dressing.
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Cut the peaches into thin segments and scoop them with the paprika and coriander or parsley through the dressing.
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Preheat the oven to 150 ° C.
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Brush the rib-eyes thinly with the rest of the olive oil and fry in a hot frying pan in 4-6 minutes.
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Place the rib-eyes on a flat dish and let them cook in the oven for another 6 minutes until they are rosé inside.
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Cut the meat into slices and lay them on hot plates.
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Spoon the peach salad next to it.
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Delicious with chips from the oven.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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