John Myers
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Ribeye Steak with Wild Garlic Vegetables from Pan and Brown Beans
The perfect ribeye steak with wild garlic vegetables from pan and brown beans recipe with a picture and simple step-by-step instructions.
For the vegetable pan
- 1 Pc. Zucchini
- 2 Pc. Red peppers
- 1 Pc. Onion
- 2 Pc. Clove of garlic
- Savory
- Wild garlic fresh
For the bean salad
- 200 g Beans brown
- 200 g Onion
- Hesperide vinegar
- Rapeseed oil
- Water
- 1 pinch Sugar
Generally
- Salt
- Pepper
- Sprouted chia seeds
“Gerichte-Geschichte”
- Tasty food combining, ideal for dinner: juicy steak, beans and wild garlic vegetables make men’s hearts forget the missing potato …
The salad
- Water dry beans well, wash canned beans well.
- Mix vinegar, oil and water (one third each) to about 0.5-1 DL.
- Mix the beans with the onions and let them steep for 1-2 hours in the dressing and with plenty of pepper. Salt before serving and add a pinch of sugar.
The steak
- In a hot pan in a little fat, the steaks are seared on both sides for 2-5 minutes (depending on the thickness and the desired cooking point).
- Then finish cooking in the preheated convection oven at approx. 180 degrees for another 3-5 minutes.
The vegetable pan
- The sliced vegetables are briefly roasted on all sides in the steak pan so that the vegetables stay firm to the bite.
- Season with savory, chopped wild garlic leaves and sprouted chia seeds as well as salt and pepper.
Serving suggestion
- Salt and pepper the steak, serve with beans and vegetables.
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