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Ingredientes
- 2 x cloves garlic
- 1 tsp fennel seed Black pepper
- 1 x bone-in rib steak (about 2 pounds)
- 1/2 bn rosemary, stems removed
- 1/2 bn thyme, stems removed
- 4 x Yukon gold potatoes, peeled and sliced
- 2 c. chicken stock
- 2 c. water
- 2 ounce bucheron or possibly other aged goat cheese Handful of pitted nioise olives (about 12)
- 2 x handfuls of dandelion leaves (about 1/4 lb.)
- 1 Tbsp. red wine vinegar
- 1/4 c. extra virgin olive oil Parsley sprigs and thyme sprigs
Direcciones
- For the marinade: Crush garlic, fennel and black pepper in a mortar to a rough paste. With the tip of a knife, prick a few holes in the surface of the steak and the fat cap. Rub marinade on surface of beef, pushing into the holes.
- Set aside to bring to room temperature.
- To cook: Build a fire in a grill. Let it burn down to glowing embers. Cook steak over coals, turning occasionally, to slightly under desired temperature.
- Set in a hot place to rest for 5 min.
- To make salad: Simmer potatoes in water and chicken stock with rosemary and thyme till cooked through and almost falling apart; then drain.
- Bring cheese to room temperature and crumble into salad bowl. Add in olives, potatoes, a little of the potato cooking liquid, vinegar, extra virgin olive oil and dandelions. Season with salt and pepper; and toss gently to combine.
- To serve: Place herb branches on coals and rewarm steak about 2 min on each side. Slice steak, season with sea salt, and serve with the salad. Be sure to pour any juices, released from the steak while resting, back over the meat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2001g | |
| Calories 1128 | |
| Calories from Fat 198 | 18% |
| Total Fat 22.72g | 28% |
| Saturated Fat 12.36g | 49% |
| Trans Fat 0.03g | |
| Cholesterol 67mg | 22% |
| Sodium 1092mg | 46% |
| Potassium 4715mg | 135% |
| Total Carbs 191.42g | 51% |
| Dietary Fiber 34.0g | 113% |
| Sugars 6.25g | 4% |
| Protein 53.41g | 85% |
