1h e 20min
Tender and very juicy, the ribeye steak is a cut taken from the sirloin region. This is an option that turns out perfectly grilled with just a few seasonings to enhance the flavor of the meat, such as salt and freshly ground black pepper.
To enhance the dish, our tip is to go for a simple, quick, and delicious salad that includes a mix of greens, honey-glazed pears, brie, and walnuts.
Grilled ribeye steak:
1 piece of ribeye steak from Cabaña Las Lilas
2 tablespoons of Alma Lusa olive oil
Salt to taste Freshly ground black pepper to taste Salad:
1 tablespoon of butter
2 tablespoons of honey
2 bunches of mixed greens
150g of chopped brie
60g of chopped walnuts
Salt to taste
Alma Lusa olive oil to taste
Cut the pears into wedges and set aside. In a medium skillet, add the butter and heat over medium heat.
Arrange the pears and drizzle with honey. Let them grill for 5 minutes or until slightly cooked.
Spread the mixed greens on plates, add the honey-glazed pears, chopped brie, and walnuts. Season with salt, olive oil, and set aside.
Grilled ribeye steak: Cut the ribeye steak into 5 portions. Heat a large non-stick skillet over medium heat and add the olive oil.
Add the ribeye steaks and season with salt and freshly ground black pepper to taste.
Grill for 6 minutes, flip, and season with salt and black pepper. Cook for another 6 minutes or until desired doneness.
Remove and serve with the mixed greens, honey-glazed pears, brie, and walnut salad.