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Grilled Ribeye with Anchovy Butter & Roasted Cauliflower

Anchovies are a type of saltwater fish that have significant amounts of protein and a low-calorie count, which makes them ideal for people trying to lose weight. Anchovies are a good source of potassium and aids in better skeletal muscle contraction and digestion.

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    Tomato 60.0 grams

    Tomato

    Snow Peas 25.0 grams

    Snow Peas

    Red Bell Pepper 50.0 grams

    Red Bell Pepper

    Cauliflower 100.0 grams

    Cauliflower

    Lemon 50.0 grams

    Lemon

    Basil Leaves 1.5 grams

    Basil Leaves

    Fresh Thyme 1.5 grams

    Fresh Thyme

    Anchovy Butter by Let's Cook 30.0 grams

    Anchovy Butter by Let's Cook

    Ribeye Steak 175.0 grams

    Ribeye Steak


    • Time : 30.0 mins
    • |
    • Calories: 1,319.0 kcal
    • |
    • Protein : 74.0 g
    • |
    • Fat : 108.0 g
    • |
    • Carb. : 17.0 g
    Mise en Place
    Prepare the vegetables as follows:

    Cauliflower: Cut into bitesize florets
    Snow peas: wash, dry and cut them in half (on a diagonal if you want to be fancy)
    Red bell pepper: wash, dry, discard the stalk and inner pith. Then cut it into cubes
    Tomatoes: wash, dry and split them in half
    Thyme, Fresh; wash, dry
    Basil; wash, dry and carefully separate the leaves
    Lemon; grate zest and cut in half.
    Keep the meat out of the Fridge
    Keep the meat out of the fridge for at least 15-20 minutes before cooking, so it comes to room temperature.
    Pan Roast the Vegetables
    Heat some olive oil in a pan. Start by pan roasting the cauliflower. After 3 minutes toss in the snow peas following by the red bell pepper after another 3 minutes. Flavour with the thyme, lemon zest and some seasoning.
    Grill the Steaks
    While that’s happening, brush some oil on to your steaks. Lightly season them. Heat a frying pan or skillet to medium heat. Cook them for around 6-8 minutes on each side, depending on how well you like them done. 6 minutes a side for medium rare or 8 for medium. Once they’re done, cover the steaks in tin foil and keep the aside to rest for 5-10 minutes.
    While the steaks are resting, add some more oil to the pan and grill the tomatoes. Season them lightly while they are grilling.
    Plate & Serve
    Once steaks are ready, put them on plates and top with the anchovy butter. Serve with the cauliflower, garnished with the basil leaves.