Ribeye Beef Strips
Main Dishes • Russian
Description
The basis of the recipe is the use of the ribeye part of marbled beef, resulting in juicy meat that is easily prepared in strips. Choose honey without a strong floral scent so as not to overpower the flavor and aroma of the spices.
Ingredients
- Marbled Beef 30 oz
- Onion 1 head
- Orange Bell Peppers ½ piece
- Olive Oil 4 tablespoons
- Dijon Mustard 4 teaspoons
- Dijon Mustard 2 tablespoons
- Meyer Lemon Juice 1 tablespoon
- Garlic 4 cloves
- Smoked salt 1 teaspoon
- Coriander essential oil 1 teaspoon
- Green peppercorns ½ teaspoon
- Ground Cinnamon ½ teaspoon
- Ground clove ½ teaspoon
- Lemon-Pepper Mix 1 teaspoon
- Honey 1½ tablespoons
- Natural Yogurt 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Line a baking sheet with foil and brush the foil with olive oil. Place the ribeye beef strips on the foil.
Step 2
Toast the cloves, coriander, and black peppercorns in a dry skillet until fragrant. Crush them with the other spices in a mortar.
Step 3
Mix the mustard, honey, and yogurt until a smooth sauce forms. Crush the garlic with the flat side of a knife and finely chop it, then add it to the sauce and mix.
Step 4
Slice the onion into feathers and the bell pepper into half-rings.
Step 5
Brush the meat with olive oil and place the onion and pepper between the strips.
Step 6
Using a brush, apply the sauce to each piece of meat and spread the remainder over the vegetables.
Step 7
Generously sprinkle with the spice mixture.
Step 8
Bake for about 30–35 minutes at 390°F until juices are released. Then, increase the temperature to 465°F for 5 minutes to achieve a crust.
Step 9
Serve hot with roasted vegetables.
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