We propose a very simple way to cook beef ribeye! Our trick is to cook it with the same oil where we previously browned the chestnut garlic and spring garlic so that it absorbs their flavors. Enjoy!
30 min
4 pax
Easy
We peel the cloves of chestnut garlic and slice them thinly.
We wash the Padrón peppers and cut them from the tip to the stem, without cutting them completely.
We clean the first leaves of the young garlic, remove the roots and chop them finely.
In a frying pan over medium heat, pour a drizzle of olive oil along with the garlic and spring garlic. Let them brown slightly and then remove them, leaving the oil in the pan.
We put the Entrecote and the Padrón Peppers in the pan. We brown them on both sides and remove them from the heat.
FINISHED DISH:
We slice the Entrecote, season it with Fleur de Sel and place it on the plate.
We pour some of the oil we used to cook the meat over it and place the golden garlic on top.
We decorate with Padrón peppers and Piquillo peppers and, finally, we grate a little lime zest over the plate.
_Miguel Ángel Mateos:
– In our case, we opted to use canned Piquillo Peppers, but you can easily make them yourself. They are prepared the same way as traditional Piquillo Peppers; simply add 2 tablespoons of sugar to the oil and garlic while they are cooking.
– The lime zest will give the dish a fresh aroma and flavor, which will counterbalance the other elements.
