Thursday, 2 June 2011
Recipe - Lemon and Oregano Ribeye Steak
This is the last recipe coming out of the Marco Pierre White masterclass all those weeks ago.
There isn't much to it, that's probably why it tasted quite excellent, even if I do say so myself. There's few things that beats a nice steak and the added flavour on this one really did the trick for me.
With the risk of sound like a evangelist - this Knorr stockcube paste malarkey is actually very versatile and does really add flavour to what you cook. I quite like the way I can freestyle it and mix and match flavours and spices the way I like.
Ok - as I said in the beginning - this is the last recipe to come out of the masterclass. However, I can't promise that it is the last recipe with a stockcube paste. ;)
Ingredients (serves 1)
1 ribeye steak
1 Knorr Chicken stockcube
The zest of one lemon
Fresh oregano, finely chopped
Make a paste out of the stockcube and the olive oil. Add the lemon zest and oregano and stir well.
Spread the paste on one side of the steak and let sit for about 10 minutes.
Heat a griddle pan until you think it's far too hot, let it heat for another couple of minutes.
Pop the steak into the griddle pan with the paste side down. Spread paste onto the other side and cook for your normal time. Flip and finish to your liking.
Remove the steak and let it rest before serving.