Irish Black Angus Ribeye steak with herbed crushed potatoes
meatLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 40 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 2 Irish Black Angus Ribeye fillets
- 1 tsp Epic Spice Steak Seasoning
- 1 tbsp Chorio Extra virgin olive oil
- 1 tsp Maldon sea salt flakes
- Ingredients for the potatoes:
- 1 kg Ardo Parisian potatoes
- 1 tbsp Chorio Extra virgin olive oil
- 1 tsp Lurpak unsalted butter
- 1 tbsp Ardo parsley
- 1 tbsp Ardo basil
- 1 tsp Maldon sea salt flakes
- ½ tsp Maldon crushed pepper
- Ingredients for the vegetables:
- 250g Ardo whole green beans
- 250g Ardo baby carrots
- 1 tbsp Chorio Extra virgin olive oil
- ½ tsp Maldon sea salt flakes
- ¼ tsp Maldon crushed pepper
METHOD
- Preheat the BBQ to 170°C.
- Place the parisian potatoes in a cooking tray, drizzle with olive oil and place the tray on the grill. Cook for 25-30 minutes.
- Remove the pan from the oven and add the butter, parsley, basil and salt and pepper. Use a fork to cut the potatoes into small pieces.
- Preheat the grill to 200°C, marinate fillets with Epic Spice Steak Seasoning, sea salt and olive oil.
- Cook for 3-4 minutes on each side, depending on how you want them to be cooked.
- Place a pan on the grill, drizzle with olive oil and let it heat up. Once the pan gets hot, add the vegetables and season them with salt and pepper. Stir until cooked through.
- Serve the fillets with the potatoes and vegetables.
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