Ribeye Steak with Green Beans and Apricot-Cilantro Sauce
Main Dishes • French
Description
Ribeye steak with green beans and apricot-cilantro sauce
Ingredients
- Ground coriander 1 bunch
- Beef 20 oz
- Macadamia Nuts 8 pieces
- Chinese green beans 5 oz
- New Potatoes 10 oz
- Butter 5 oz
- Garlic 4 cloves
- Apricot Urbech 5 fl oz
- Mild Chili Spice ½ pieces
- Rice Vinegar for Sushi 1 tablespoon
- Olive Oil 1 tablespoon
- Ground Black Pepper to taste
- Flower Salt to taste
Step-by-Step Guide
Step 1
For the sauce, blend apricot juice, hot red pepper, cilantro, and rice vinegar. Season with salt and pepper, and refrigerate.
Step 2
For the side dish, place the green beans in boiling water, add salt to bring it back to a boil, and cook, making sure the beans do not overcook: they should be al dente. Cool the beans in a large bowl of cold water and ice, then remove, let them drain, and store in the refrigerator.
Step 3
Cut the potatoes in half and sauté them in lightly salted butter with garlic.
Step 4
For the ribeye, generously season the beef with freshly ground pepper and Gerande salt flowers, and sear it on all sides in a hot skillet with olive oil. Once cooked, slice the meat into thin pieces.
Step 5
Serve with a side dish and a chilled apricot-cilantro sauce to create a contrast of temperatures, and for added crunch, sprinkle the meat, potatoes, and beans with crushed macadamia nuts.
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