Grilled ribeye beef steak and young spinach salad

A great healthy meal idea

INGREDIENTS

  • 4 (1200 g) Uczta Qulinarna ribeye beef steaks
  • 400 g young spinach leaves
  • 40 g dry-roasted pumpkin seeds
  • 40 ml pumpkin seed oil
  • 100 g cooked podded broad beans
  • 40 g grated pecorino or Parmesan cheese
  • salt, freshly ground pepper
  • 10 g coconut oil

DIRECTIONS

Take the ribeye beef steaks out of the package, dry them on a paper towel and put aside for a few minutes to rest and equalize the temperature. After a few minutes season with freshly ground pepper and salt. Next, rub the meat with a bit of oil so as to prevent the steaks from clinging to the frying pan or grill. Fry the steaks on both sides at a high temperature until golden-brown, lower the temperature under the frying pan or grill, and heat the meat until fried as desired, for about 4–5 minutes. The steak should be medium rare on each side.

Wait a while for the meat to rest before cutting. The stake will be medium rare and evenly fried, and will not lose an excessive amount of juices.

Mix the properly washed and dried spinach with pumpkin seed oil, dry-roasted pumpkin seeds, cooked podded broad beans, pecorino or Parmesan flakes.
Serve the steaks with salad.

  Energy
[kcal]
Proteins
[g]
Fats
[g]
Carbohydrates
[g]
Fiber
[g]
CU FPU
cała potrawa 2809 303 170 36 19    
1 serving 698 75,9 42 9 4,8 0,5 4,5

The product used in the recipe:

Sokołów Uczta Qulinarna ribeye steak

Make the pumpkin seeds by roasting them for a few minutes on a preheated frying pan and stirring them all the time.

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