Juicy ribeye served with oven-baked potatoes, baked onions and a warm bean salad with sun-dried tomatoes. A meal full of flavour that can be on the table in relatively little time.
Serve with a good homemade béarnaise, pepper sauce or similar, if you like.
Ribeye, bean salad and oven-baked potatoes
Recipe for juicy steak served with a warm bean salad and oven-baked potatoes.
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Ingredients
The steak
- 4 good steaks, I prefer ribeye
- Salt and pepper
- Oil
The salad
- 200 g fine green beans (haricots verts), preferably fresh
- 250 g tenderstem broccoli
- 1 handful pine nuts
- A little oil
The dressing
- 70 g sun-dried tomatoes, cut into strips
- 75 ml olive oil, – or the oil from the sun-dried tomatoes
- 1 handful parsley, finely chopped
- 3 sprigs basil, leaves only – finely chopped
- 2 cloves garlic, grated or crushed
- 50 g parmesan, crumbled/roughly chopped
- Salt and pepper
The sides
- 1 kg small potatoes
- 2-3 onions
- 1-2 tbsp oil
- Salt and pepper
- Other seasoning, optional
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Method
The sides
- Scrub the potatoes clean, but leave the skins on. Pat them dry with a tea towel.
- Toss the potatoes with a little oil and salt and spread them out on a baking tray.Add other seasonings to taste, if you like.
- Halve the onions and place them cut side down on the same baking tray, – rub them in a little of the oil from the potatoes if you like.
- Bake the potatoes and onions in a preheated conventional oven (top and bottom heat) at 180°C for approx. 30-40 min.
The steak
- Take the steaks out of the fridge well in advance and season them with salt and pepper.
- Heat a little oil in a frying pan; it needs to be smoking hot.
- Fry the steaks over a high heat for a couple of minutes on each side, – depending on their thickness and how you like your steak cooked.
- Set the steaks aside on a chopping board and let them rest while you make the salad.
The dressing
- Stir the ingredients for the dressing together and season with salt and pepper.
- Leave the dressing to stand on the worktop while you prepare the salad.
The salad
- Toast the pine nuts in a dry frying pan and set them aside.
- If your green beans are fresh, rinse them thoroughly and trim off the stalk ends. If they are frozen, you can use them straight from the freezer.
- Trim the tenderstem broccoli and halve the stems lengthways.
- Heat a little oil in a frying pan and fry the green beans and tenderstem broccoli over a good high heat for approx. 5 minutes, – or until cooked to your liking. Season with salt and pepper.Both vegetables should still have some bite.
- Tip them into a bowl and toss them well with the dressing. You can also toss them with the dressing in the pan, – some of the parmesan will simply melt a little from the heat of the pan.
Serving
- Serve the steak with the oven-baked potatoes, baked onions and the warm bean salad, – sprinkle with the toasted pine nuts.If you like, give the onions a slightly "charred" surface with a kitchen blowtorch.
Nutrition
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Kan man lave marinaden dagen før?
Hej Charlotte
Det kan du sagtens gøre:)
Warm wishes, Dianna
Lækkert og virkelig god bønnesalat ☺️
Hej Charlotte
Hvor er det dejligt at høre, tusind tak for de søde ord 🙂
Warm wishes, Dianna
Super lækker ret. Går godt sammen med et glas Pinotage og Cabernet Sauvignon. Solbær is til dessert, de’ bare perfekt.
Hej Runi
Tusind tak for de søde ord, hvor gør det mig glad at høre 🙂
Rigtig dejlig dag 🙂
Warm wishes, Dianna
Jeg har en ide om at erstatte oksekødet med kalvekød
Hvad vil du anbefale som en evnt. sauce ??
Mvh Flemming G
Hej Flemming
Jeg beklager mit sene svar, – beskeden havde forputtet sig.
Jeg vil nok gå med en rødvinssauce, en pebersauce eller trøffelsauce, – bearnaise er også være super lækkert til.
Rigtig glædeligt jul 🙂
Dbh Dianna
Jeg synes der står noget bearnaisesauce i baggrunden på billedet. Er der opskrift på den?
Vh. Camilla
Hej Camilla
Det kan du tro, – søg blot på bearnaise i søgefeltet, så kommer den frem 🙂
Warm wishes, Dianna
Lækker opskrift vi fik den i lørdags.
Hej Jakob
Det er jeg virkelig glad for at høre, tusind tak 🙂
De bedste hilsner
Dianna