Nutrition Facts
2 servings
2
Recipe for Grilled Rib Steak and Mushrooms with Vinegar
This recipe for grilled rib steak and chanterelles in vinegar is provided by a food organization. Photo credit: Killian Crowley.
Ingredients
1 Irish beef ribeye
200 Chanterelle
100 Butter
20 Sherry vinegar
50 Parsley
2 Shallot
20 Grape seed oil
Directions
1
Take the rib of beef out 1 to 1.5 hours before cooking.
2
Prepare the fire on the barbecue to achieve an approximate heat of 400°C on the grill.
3
Massage the rib with grape seed oil. Generously season with fleur de sel.
4
Place on the grill of the barbecue for 3 minutes on each side.
5
Let rest for 10 minutes and brush with melted butter.
6
Lower the heat by cutting off the air supply to the embers. When the temperature reaches approximately 150°C-200°C, place the rib on the bone for 7 minutes on each side.
7
Let rest for 10 minutes before serving.
8
Clean the chanterelles. Sauté the chanterelles in a very hot pan.
9
Add the finely chopped shallots. Deglaze with sherry vinegar and let it reduce.
10
To finish, add the cooking fat from the meat and top with chopped parsley.
Ingredients
Ingredients
1 Irish beef ribeye
200 Chanterelle
100 Butter
20 Sherry vinegar
50 Parsley
2 Shallot
20 Grape seed oil
Directions
Directions
1
Take the rib of beef out 1 to 1.5 hours before cooking.
2
Prepare the fire on the barbecue to achieve an approximate heat of 400°C on the grill.
3
Massage the rib with grape seed oil. Generously season with fleur de sel.
4
Place on the grill of the barbecue for 3 minutes on each side.
5
Let rest for 10 minutes and brush with melted butter.
6
Lower the heat by cutting off the air supply to the embers. When the temperature reaches approximately 150°C-200°C, place the rib on the bone for 7 minutes on each side.
7
Let rest for 10 minutes before serving.
8
Clean the chanterelles. Sauté the chanterelles in a very hot pan.
9
Add the finely chopped shallots. Deglaze with sherry vinegar and let it reduce.
10
To finish, add the cooking fat from the meat and top with chopped parsley.
Notes
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