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Ribeye Steak and Veggies
  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Sugar Free Diet

    Limits all sources of added sugar and encourages the reduction of high carbohydrate foods that may even contain natural sugars. Usually substitutes are used, such as honey, stevia and agave syrup.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

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)
27 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
42 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
60 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
9 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
23 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
89 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
19 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
65 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

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