Rib Eye with Pesto and Vegetables
Ingredients
- For the pesto
- 50 grams blanched almonds
- 1 bunch Basil (about 40 grams)
- 1 garlic clove
- Sea salt
- 2 Tbsps freshly grated Parmesan
- 100 milliliters olive oil
- For the vegetables
- 250 grams Broccoli
- 250 grams Cauliflower
- 250 grams Baby carrot
- 2 yellow and red Bell pepper
- salt
- 1 Tbsp olive oil
- For the steak
- 4 Ribeye Steaks
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
Preparation steps
For the pesto: Slowly toast almonds in a dry skillet. Remove and let cool. Rinse the basil, shake dry and pluck off the leaves. Peel the garlic, and crush in a mortar together with a little salt and the almonds. Add the garlic, grind and pour in finely grated Parmesan. Pound, then gradually add the oil until it becomes a thick pesto. Season to taste with salt.
For the vegetables: Rinse the broccoli and cauliflower and drain. Peel the carrot. Rinse the bell peppers, cut in half, remove the ribs and seeds and dice. Place in a steamer, sprinkle with salt and oil, cover and cook over hot steam for about 8 minutes.
For the steak: Rinse the steaks, pat dry, season with salt and pepper, lightly brush the grill with oil, and grill the steaks for about 4-8 minutes (depending on desired doneness) on each side.
Serve with vegetables and pesto.
