3. 8. 2020 Rib-eye steak with grilled vegetables
Raw materials
- 300 g rib-eye steak 100 g corn
- 100 g paprika
- worcestershire sauce
- 4-coloured pepper
- olive oil
- salt
How to do it
1
Rib-eye steak
Place a good quality, well seasoned steak on a hot grill, grill until the juices from the meat start to rise to the top of the steak, then turn and grill from the other side so that it stays red in the middle. Finally, brush the steak with olive oil and season with freshly ground 4-color pepper, coarse salt and 3 drops of worcestershire sauce.
2
Annex
As a side dish, grill the corn cobs, season with butter, salt and pepper. Together with the corn, grill the peppers and season with olive oil, garlic, lemon, pepper and salt.
Products used
26. 3. 2020 CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE
The hotel in today's article is one of our favourites. It is located in the sports complex of the town of Zvolen, where especially tennis and wellness lovers will find their place. It is the love for tennis that its founders have translated into the name of the hotel. Hotel Tenis connects relaxation with active sports all year round thanks to its indoor courts. Whether you play tennis, squash, adventure golf or have just come to relax and swim, you have come to the right place. Of course, we also took a peek into the kitchen, which is run by chef Vladimír Rybár. Vlad's domain is traditional dishes in an unconventional way. He took his task conscientiously and had the whole recipe ready upon our arrival. Taste with us the scent of spring on the plate in the rendition of chef Vladimír Rybár's specialty - Confit lamb shank on rosemary with spring vegetables, asparagus quiche and roasted beetroot sauce.
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