Za'atar-Rubbed Beef Skirt Steak with Cheese Ravioli and Collard Greens
Autor: Andrii M.
- Kapusta liściasta1 pęczek48 kcal
- Ogórecznik1 pęczek6 kcal
- Olej truflowy33 ml292 kcal
- Ravioli z serem91 g70 kcal
- Rukiew wodna1 pęczek9 kcal
- Ser pleśniowy42 g148 kcal
- Sól morska5 g0 kcal
- Stek z przepony wołowej136 g336 kcal
- Suszona pietruszka5 g15 kcal
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Tender beef skirt steak paired with collard greens and watercress and cheese ravioli, finished with borage and a hit of dried parsley. 1. Pat the beef skirt steak dry and season with sea salt, dried parsley. 2. Heat truffle oil in a heavy pan and sauté the beef skirt steak until it develops a deep golden crust, about 23 minutes. 3. Add collard greens and watercress to the pan and cook until just tender, stirring in borage for fragrance. 4. Cook the cheese ravioli separately according to type until tender, then combine with the pan juices. 5. Shave blue cheese over the top just before serving.