Grilled Ribeye Steak with Baby Asparagus and Prosciutto
30 min
Under an hour
Sezamo
Savurează un Steak Ribeye suculent, pregătit la grătar și aromatizat cu ierburi proaspete, servit alături de sparanghel baby învelit în prosciutto crocant. O rețetă premium, ideală pentru un prânz de vară sau o cină festivă, gata în doar 30 de minute.
Ingredients
Preparation method
Ingredients overview
- 850 g Ribeye beef steak
- 5 sprigs fresh thyme
- 5 sprigs fresh rosemary
- 5 sprigs fresh marjoram (or dried)
- 200 g baby green asparagus
- 100 g sliced prosciutto crudo
- 2 tablespoons extra virgin olive oil
- 1 pinch iodized table salt
- 1 pinch 4-color mixed peppercorns
- 1 pc herb baguette
Massage the beef steak with olive oil and chopped aromatic herbs (thyme, rosemary, marjoram). Season with pepper on both sides. Let the meat rest at room temperature. Meanwhile, blanch the asparagus for 3 minutes in boiling water, then immediately cool it in ice water. Wrap 5 asparagus spears in a slice of prosciutto.
Heat the grill and cook the meat over high heat for 3-4 minutes on each side for a medium-rare doneness. Remove the meat from the grill and let it rest under a lid for 10 minutes. Meanwhile, grill the asparagus for 2-3 minutes, turning it on all sides. Slice the meat thinly, season with salt, and serve with the grilled asparagus and warmed herb baguette.
50 min
Under an hour
