Recipes
Rib eye steak with pumpkin seed oil skewer
- 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
Preparation
- 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.
- 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.
- Mix the room temperature butter with all of the ingredients, beat until foamy, form dumplings and leave to stand in a cool place.
- 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.
- 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.
This is my tip
If you have a core temperature sensor, make sure the steaks have 52-55 degrees core temperature.
Recipe Rocker 2014
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