Recipe details

Ingredients:

Ribeye Meat:

• 1 piece of ribeye meat (about 1 kg)
• ½ cup olive oil
• 4 zucchini, chopped
• 10 cherry tomatoes, cut in half
• Salt and pepper to taste
• 7 small potatoes
• 4 white mushrooms
• 2 mushrooms "Portobello"
• Rosemary
• ½ cup carrots
• French thyme

Dressing:

• 1 tbsp smoked paprika
• 1 tbsp freshly ground black pepper
• 1½ tsp dried garlic
• 1½ tsp dried onion
• 1½ tsp salt

Pesto:

• ¾ cup olive oil
• ½ cup salted pistachios, toasted
• 4 cloves garlic
• ¼ cup grated Parmesan cheese
• ¼ cup fresh parsley
• ¼ cup fresh basil

Preparation:

Prepare the meat and grill:

1. Mix all the marinade ingredients and set aside.
2. Preheat grill to medium-low heat.
3. Brush the ribeye with a quarter cup of olive oil on both sides, then drizzle with the marinade.
4. Place the rosemary and French thyme in the tray with the whole vegetables and put in the oven for 50 minutes at 60°C until the meat is cooked.
5. Serve with sauce.

Prepare the pesto:

1. In a blender, place the reserved grilled zucchini, oil, pistachios, garlic, Parmesan, parsley and basil.
2. Mix until the mixture is smooth to the desired consistency.
3. Season with salt and pepper to taste.

Application:

1. Thinly slice the meat.
2. Place the grilled vegetables on the bottom of a large serving dish.
3. Sprinkle with basil and torn parsley.
4. Place the steaks on top of the vegetables.
5. Pour pesto over meat.