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Ingredients
- 800 g Ribeye or Flank Steak
- 400 g Waxy potatoes
- 10 g Meat grilling spice
- 30 ml Olive oil
- 4 pcs Fresh rosemary
- 10 g Fresh coriander
- 80 g Mayonnaise
- 1 pc Lime
- 1 pc Garlic
- 5 g Salt
- 2 g Pepper
- 20 g Unsalted butter
- 1 pc Parchment paper
Preparation
- 1Bring the steak to room temperature, rub with olive oil, season with salt and pepper, and let it rest. Meanwhile, pre-cook the potatoes for 10 minutes, then place them on a baking sheet lined with parchment paper and flatten them with a glass. Sprinkle with potato seasoning, drizzle with olive oil, and bake in the oven at 220°C for about 10 minutes until crispy.
- 2Sear the meat in a very hot pan, then reduce the heat and grill for about 7 minutes per side (for medium), depending on thickness. Set the meat aside, top with a knob of butter, and let it rest for 10 minutes.
- 3Meanwhile, mix the mayonnaise with lime juice, a pressed garlic clove, and chopped coriander. Serve the steak whole or sliced thinly with the potatoes and mayonnaise.
