Ribeye Beef Strips
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
6
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 - 31.7 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 392°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 392°F until juices are released. Then, increase the temperature to 464°F for 5 minutes to achieve a crust.
Step 9
Serve hot with roasted vegetables.
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