Ribeye steak with peri-peri vegetables

Recipe from: 13 January 2016
recipe, steak, peri-peri, vegetables, lunch,dinner

Ingredients 9
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 4
    rib-eye steaks
  • olive oil
  • Portuguese spice or meat spice
  • 2
    red chillies, seeded and finely chopped
  • juice of 1 lemon
  • 2
    cloves
    garlic, crushed
  • 5
    ml
    sweet paprika
  • 2
    ml
    dried oregano
  • mixed roasted vegetables, to serve
 

Method

00:10
 
Preheat the oven to 200°C.

Rub the steaks with olive oil and sprinkle with Portuguese spice. Set aside.

Mix the chilli, lemon juice, garlic, paprika and oregano together. Add 20ml olive oil.

Spread the vegetables out on a baking tray or in a roasting tin. Drizzle with the sauce mixture. Toss to coat well. Roast in a preheated oven for 40 minutes or until tender, tossing once or twice during cooking.

Just before ready to serve, grill or fry the steaks over a high heat for about 2 minutes on each side. Set the meat aside to rest for 10 minutes then slice, if preferred. Serve with the vegetables.

Text and image: Ideas magazine

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Read more on: steak  |  dinner  |  recipe  |  vegetables  |  peri-peri  |  lunch
 

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