Ingredients:
100g ribeye steak
pinch rock salt and freshly cracked black pepper
2 slices rye bread
1 tbsp diced shallot
2 tsp Dijon mustard
2tsp sherry vinegar
Mustard dressing:
3 tbsp olive oil
Garnish:
15g red radish slices
10g mixed greens
Method:
- Heat up a non- stick grill pan with olive oil till it's red hot. Pan-roast the beef for 1 minutes on each side. Turn off the heat.
- Let the beef rest for 3 minutes in the pan. Then slice the beef into long strips.
- Mix all the ingredients for the mustard dressing in a bowl. Serve the beef slices on rye bread with the dressing and garnishes.
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