Recipes

Rib eye steak with pumpkin seed oil skewer

  • #Regional
Difficulty level: medium
  • 30 Min.Preparation time
  • 2Portions

Steaks

  • 2 approx. 300 g rib eye steak on the bone
  • crushed black pepper corns
  • fresh rosemary
  • 2 garlic cloves
  • light oil
  • sea salt

Vegetable skewers

  • 400 ml milk
  • 120 g 1-minute polenta Steirerkraft
  • 20 ml Steirerkraft pumpkin seed oil PGI
  • 10 cherry tomatoes
  • 1 red onion
  • 1 yellow pepper
  • 1 aubergine
  • 5 wooden skewers
  • 100 g butter
  • 20 ml Steirerkraft pumpkin seed oil PGI
  • salt, add herbs to taste
Warenkorb IconShop products online

Preparation

  1. Mash together the crushed black pepper corns, garlic, rosemary and a touch of oil using a pestle and mortar. Then add to the rest of the oil and marinate the steaks in this mixture, leaving to stand for at least half an hour. The steaks can also be left to infuse for a day beforehand as there is no salt in the marinade.
  2. Season the meat with some salt just before grilling. Fry on both sides according to the thickness of the steak, then remove from the heat. Finally reduce the flame and fry to the required level at a lower temperature.
  3. Mix the room temperature butter with all of the ingredients, beat until foamy, form dumplings and leave to stand in a cool place.
  4. Bring the milk to the boil and season with salt. Add the pumpkin seed oil, stir in the polenta quickly and continue to cook over a medium heat for one minute, stirring constantly. Cover the moulds with a layer of clingfilm, fill with the pumpkin seed oil polenta and smooth over. Leave to cool until the mixture is firm, then cut into 10 cubes.
  5. Slice the vegetables into cubes (approx. 2 cm) and place on the skewers, alternating with the pumpkin seed oil polenta. Then grill on both sides.
Print recipe

Products you need for this recipe

Discover all products

1-minute-polenta fine-grain

Count to 60, keep stirring with a spoon and its…
from € 2,44 incl. VAT
€ 2,44 – € 6,49 incl. VAT., excl. Shipping costs
Select options

Pumpkin seed oil Premium

Styrian pumpkin seed oil PGI made from sun-ripened pumpkins by…
from € 4,99 incl. VAT
€ 4,99 – € 26,99 incl. VAT., excl. Shipping costs
Select options

Preparation­video

Delicious recipes from young gourmets

Steirerkraft rocks the kitchen.

Learn more

Rib eye steak with pumpkin seed oil skewer

Difficulty level: medium
  • 30 Min. Preparation time
  • 2 Portions

Steaks

  • 2 approx. 300 g rib eye steak on the bone
  • crushed black pepper corns
  • fresh rosemary
  • 2 garlic cloves
  • light oil
  • sea salt

Vegetable skewers

  • 400 ml milk
  • 120 g 1-minute polenta Steirerkraft
  • 20 ml Steirerkraft pumpkin seed oil PGI
  • 10 cherry tomatoes
  • 1 red onion
  • 1 yellow pepper
  • 1 aubergine
  • 5 wooden skewers
  • 100 g butter
  • 20 ml Steirerkraft pumpkin seed oil PGI
  • salt, add herbs to taste
Warenkorb Icon Shop products online

Preparation

  1. Mash together the crushed black pepper corns, garlic, rosemary and a touch of oil using a pestle and mortar. Then add to the rest of the oil and marinate the steaks in this mixture, leaving to stand for at least half an hour. The steaks can also be left to infuse for a day beforehand as there is no salt in the marinade.
  2. Season the meat with some salt just before grilling. Fry on both sides according to the thickness of the steak, then remove from the heat. Finally reduce the flame and fry to the required level at a lower temperature.
  3. Mix the room temperature butter with all of the ingredients, beat until foamy, form dumplings and leave to stand in a cool place.
  4. Bring the milk to the boil and season with salt. Add the pumpkin seed oil, stir in the polenta quickly and continue to cook over a medium heat for one minute, stirring constantly. Cover the moulds with a layer of clingfilm, fill with the pumpkin seed oil polenta and smooth over. Leave to cool until the mixture is firm, then cut into 10 cubes.
  5. Slice the vegetables into cubes (approx. 2 cm) and place on the skewers, alternating with the pumpkin seed oil polenta. Then grill on both sides.
Print recipe
The elixir of life for the Styrians.