Ribeye Steaks with Roasted Pepper and Fava Bean Salsa
Ingredients
- Ingredients
- 150 grams Broad bean
- salt
- 1 Red chili pepper
- 2 Red Bell pepper
- 1 shallot
- 1 garlic clove
- 2 Tbsps whole almonds
- 2 Tbsps freshly chopped parsley
- 2 Tbsps White vinegar
- olive oil
- freshly ground peppers
- 4 Ribeye Steaks about 240 g (approximately 8 ounces) each
Preparation steps
Rinse the fava beans and blanch for about 6 minutes in boiling, salted water. Drain and rinse with cold water. Rinse the chile pepper and slice thinly.
Preheat the oven's broiler.
Rinse the bell peppers, remove the ribs and seeds and place, skin side up, on a baking sheet lined with parchment paper. Slide under the broiler and roast until the skin starts to blacken and bubble. Remove the peppers, cover with a damp kitchen towel and let stand briefly. Then gently rub the blackened skin off and cut into strips. Peel the shallot and garlic and chop finely. Toast the almonds in a hot, dry skillet until golden brown. Remove from the skillet and roughly chop. Mix together the almonds, roasted peppers, shallot, garlic, fava beans, chile pepper, parsley, white wine vinegar and olive oil. Season with salt and pepper.
Rinse the steaks, pat dry and season with salt and pepper. Drizzle each steak with a little olive oil and place on a hot grill. Cook for about 4-7 minutes on each side, or to desired level of doneness. Plate and top with the salsa.
