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Ribeye Steak and Veggies
Ribeye Steak and Veggies
  • Place a pan over high heat and let it get very hot.
  • Place the steak on a chopping board and add 2 tablespoons of olive oil and the bouillon granules. Spread it over the surface of the steak.
  • Lightly score the fat on the edges so that the steak doesn’t shrink while it is cooking and loses its shape.
  • Sear on both sides until golden, without moving the pan.
  • Lower heat to medium and add the rosemary, thyme, garlic and butter.
  • Baste the steak in the juices for 3-4 minutes.
  • When ready, transfer to a plate, cover with aluminum foil and set aside.
  • Wipe down the pan, place it over high heat and let it get hot.
  • Chop the zucchini into small pieces, coarsely chop the onions and separate the layers and cut the peppers into 3 large pieces.
  • Add 1 tablespoon of olive oil to the pan and add the vegetables.
  • Add the cherry tomatoes and mix by shaking the pan and sauté.
  • Add the balsamic vinegar and honey.
  • Turn off heat and mix the vegetables for 1-2 minutes, until they caramelize nicely.
  • Transfer steak to a chopping board and pour all of the juices from the pan over it.
  • Cut the steak into 1-2 cm slices.
  • To serve steak, drizzle with some extra virgin olive oil and sprinkle with some thyme and freshly ground pepper.
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Nutrition information per portion

Calories (kcal)
29 %
Total Fat (g)
51 %
Saturated Fat (g)
67 %
Total Carbs (g)
7 %
Sugars (g)
19 %
Protein (g)
87 %
Fibre (g)
13 %
Sodium (g)
6 %

*Based on an adult’s daily reference intake of 2000 kcal.