Ribeye with Potato Cheese Chips & Tangy Salad

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Ribeye with Potato Cheese Chips & Tangy Salad

Yield 3-4

Author Lucy Tweed

Cook time

1 H & 45 M

Total time

1 H & 45 M

Bougie for a tuesday but worth it, plue you can dial it down

Ingredients

• 1 large ribeye steak (approximately 800 grams to 1 kilogram, 4 cm thick)
• Himalayan pink salt block (optional)
• 5 Dutch cream potatoes (about 1.5 kilograms)
• 3 tbs Olive oil
• Juice of a lemon and zest
• 1 tbs Chicken stock powder (substitute for salt)
• 2ts oregano
• 1 ts Paprika
• Water (1/4 cup)
• ½ cup Feta cheese, goat's curd, or Parmesan
• 2 stalks of celery
• 10 cherry tomatoes
• 2 cucumbers
• 1/4 cup of dill leaves
• 2 spring onions
• 1 tbs White wine vinegar
• 2 tbs Extra-virgin olive oil
• Grain mustard to serve

Instructions

1. Preheat the oven to 220’C.
2. Cut the Dutch cream potatoes into thin shards, no thicker than 1 cm, and place them on a metal baking tray.
3. Toss the potatoes with olive oil, lemon juice, chicken stock powder, oregano, and paprika. Add 1/4 cup of water.
4. Place them in a 220°C oven for 40 minutes until they are crispy, golden, and sticky. Remove and keep warm - try not to eat them all!
5. Reduce oven to 100’c
6. Bring the ribeye steak to room temperature and place it on a paper-lined tray. Bake in the oven for about 45 minutes to an hour until the internal temperature reaches 55°C (medium).
7. Remove the steak from the oven and let it rest while you preheat the barbecue or grill to extremely hot. If you are grilling on the salt block, preheat this with the grill.
8. Grill the steak until you have a beautiful crust on both sides. Grill for about 5 minutes on each side.
9. Grate lemon zest over the potatoes and top with chunks of feta, goat's curd, or Parmesan.
10. For the tangy salad, finely dice celery, cherry tomatoes, cucumbers, and spring onions. Add dill leaves and toss with salt, pepper, white wine vinegar, and extra-virgin olive oil.
11. Slice the grilled steak into 1 cm chunks and serve with grain mustard.
12. Plate the crispy salted potatoes and the tangy salad alongside the steak.

Nutrition Facts

Calories

488

Fat

41 g

Sat. Fat

12 g

Carbs

12 g

Fiber

4 g

Net carbs

8 g

Sugar

5 g

Protein

22 g

Sodium

846 mg

Cholesterol

68 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.