Rib Eye Steak with Vegetable Polenta Skewer




Rating: 3.73 / 5.00 (224 Votes)


Total time: 45 min

Servings: 2.0 (servings)

For the rib eye steak:








For the herb butter:






For the polenta:






For the skewers:







Instructions:

For the rib eye steak with vegetable polenta skewer, mix the room-temperature butter with salt, herbs and pumpkin seed oil, whip until foamy, form dumplings of desired size and refrigerate.

Bring milk to a boil and season with salt. Add pumpkin seed oil, quickly stir in the polenta and continue to cook over medium heat for one minute, stirring constantly. Line a square baking dish with plastic wrap, pour in pumpkin seed oil polenta and smooth out. Let cool until firm and cut into ten equal cubes.

Crush pepper, garlic and rosemary in a mortar with a little oil, then pour the remaining oil and marinate the steak with it and let it marinate for at least half an hour. The meat can also be marinated the day before, since there is no salt in the marinade. Season the steaks with salt just before grilling. Sear on both sides, depending on size, then remove from heat and cook at a lower temperature until desired doneness.

Cut the vegetables into cubes (approx. 2cm) and alternately put the raw vegetables and the core oil polenta cubes on the wooden skewers and grill on both sides.

Serve the rib eye steak with vegetable polenta skewers.

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