Ribeye Steak with Green Beans and Apricot-Cilantro Sauce

Main Dishes | French cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Ribeye steak with green beans and apricot-cilantro sauce

Ingredients

Ground coriander - 1 bunch
Beef - 21.2 oz
Macadamia Nuts - 8 pieces
Chinese green beans - 4.2 oz
New Potatoes - 10.6 oz
Butter - 3.5 oz
Garlic - 4 cloves
Apricot Urbech - 7 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.