Za'atar-Rubbed Beef Ribeye with Cucumber, Green Peas and Black Olives
Autor: Andrii M.
- Czarne oliwki153 g177 kcal
- Galangal124 g99 kcal
- Groszek zielony165 g134 kcal
- Nasiona kopru włoskiego4 g14 kcal
- Ogórek2 szt.90 kcal
- Olej z orzechów włoskich10 ml88 kcal
- Soczewica zielona193 g679 kcal
- Sól5 g0 kcal
- Stek ribeye346 g540 kcal
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Tender beef ribeye paired with cucumber, green peas and black olives and green lentils, finished with galangal and a hit of fennel seed. 1. Pat the beef ribeye dry and season with salt, fennel seed. 2. Heat walnut oil in a heavy pan and sear the beef ribeye until it develops a deep golden crust, about 24 minutes. 3. Add cucumber, green peas and black olives to the pan and cook until just tender, stirring in galangal for fragrance. 4. Cook the green lentils separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.