Main courses
Ribeye Steak with Grilled Asparagus, Corn Salad & Herb Butter Baguette
Serves 4
Prep Time
40 minutes
Ingredients
- 4 ribeye steaks (200g each)
- 5 tbsp olive oil
- Freshly ground pepper
- 400g green asparagus
- 2 cobs of sweet corn (precooked)
- 4 tbsp heavy cream
- 1 tsp balsamic vinegar
- 1 tsp mustard
- 1 baguette
- 100g Kerrygold Original Irish Herb Butter
- 1 clove of garlic
- 2 spring onions
Directions
1. Wash the asparagus, cut off the lower ends and cut into oblique pieces. Blanch the asparagus in boiling salted water for about 4 minutes. Drain, drain and quench.
2. Now divide the corn into bite-sized pieces, wash the spring onions and cut diagonally into rings.
3. Sear the asparagus pieces, corn and the clove of garlic in a grill pan with 1 tablespoon of oil, remove, season with salt and pepper and set aside.
4. To prepare the dressing, mix the cream, mustard, vinegar and 3 teaspoons of herb butter together. Season with salt and pepper to taste.
5. Divide the baguette horizontally and cut it into pieces approximately 10-15 cm wide. Brush each piece with the herb butter and place everything on a baking sheet lined with baking paper and bake under the grill for about 5 minutes until the herb butter has melted.
6. Preheat the oven. Pay the meat dry and season well with salt. Heat 2 tablespoons of oil in a large grill pan, fry the meat vigorously for 2-3 minutes on each side. Take out, season with pepper, wrap in foil and allow to rest in the preheated oven.
7. Put the asparagus, corn and spring onions in a bowl, mix with the dressing. Take the steaks out of the oven, melt the herb butter on them and serve them together.
2. Now divide the corn into bite-sized pieces, wash the spring onions and cut diagonally into rings.
3. Sear the asparagus pieces, corn and the clove of garlic in a grill pan with 1 tablespoon of oil, remove, season with salt and pepper and set aside.
4. To prepare the dressing, mix the cream, mustard, vinegar and 3 teaspoons of herb butter together. Season with salt and pepper to taste.
5. Divide the baguette horizontally and cut it into pieces approximately 10-15 cm wide. Brush each piece with the herb butter and place everything on a baking sheet lined with baking paper and bake under the grill for about 5 minutes until the herb butter has melted.
6. Preheat the oven. Pay the meat dry and season well with salt. Heat 2 tablespoons of oil in a large grill pan, fry the meat vigorously for 2-3 minutes on each side. Take out, season with pepper, wrap in foil and allow to rest in the preheated oven.
7. Put the asparagus, corn and spring onions in a bowl, mix with the dressing. Take the steaks out of the oven, melt the herb butter on them and serve them together.
