Ribeye beef steak with chive sauce, served with mashed broccoli and carrots, and linseed oil

An appealing and eye catching combination of meat and vegetables



Serves 1 (pln 11 per serving)

  • 160 g Sokołów ribeye beef steak
  • 5 large broccoli flower heads
  • 2 carrots
  • 3–4 tablespoons linseed oil
  • 1 egg
  • 1 small bunch of chives
  • 2 tablespoons apple wine vinegar
  • nutmeg
  • dried thyme
  • dried rosemary
  • salt
  • pepper


Ribeye beef steak

Make a marinade: combine linseed oil with pepper, salt, thyme and rosemary, next blend all ingredients together. Cover the steak in marinade. Leave at least for an hour, next remove the marinade. Grill the meat on a preheated frying pan, about 2 minutes on each side.

Mashed broccoli

Cook the broccoli until soft. Blend until smooth. Season with salt, pepper and a pinch of nutmeg.

Mashed carrots

Cook the carrots until soft. Blend until smooth. Season with salt, pepper and a pinch of nutmeg.

Chive sauce:

Prepare a bowl over a saucepan holding hot water. Put the egg yolk in the bowl and stir until thickened (check every now and again if the water doesn't boil too much). When the egg yolk thickens, add apple vinegar. Whisk the mixture while still over the saucepan. Next add linseed oil in a thin stream. Mix until thick. Season to taste. Finally add finely chopped chives.

The product used in the recipe:

Uczta Qulinarna ribeye beef steak

It is better to buy whole nutmegs, rather than pre-ground, and grate nutmeg as needed.

Ta strona używa ciastek. Dowiedz się więcej o celu ich używania i możliwości zmiany ustawień w przeglądarce.

× Dowiedz się więcej