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Grilled Ribeye with Potato Salad and Smoked Cheese Cream

Recipe by: Jonas Allermand
Time: 30-40 min.
Serves: 4

Ingredients

Grilled ribeye

4 good ribeye steaks

Salt and freshly ground pepper


Tangy potato salad

800 g new potatoes, boiled and sliced

100 g fresh radishes, sliced

100 g pea shoots


Dressing

½ dl good oil

1 tsp Dijon mustard

1 tbsp honey

3-4 tbsp vinegar

Salt and freshly ground pepper


Smoked cheese cream

100 g Danish smoked cheese (rygeost)

100 g mayonnaise

Salt and freshly ground pepper

 
 

Procedure

Tangy potato salad
Boil the potatoes and slice them. Wash the radishes and pea shoots, and slice the radishes. Mix the ingredients for the dressing in a bowl, and then toss the potatoes, radishes, and pea shoots well in it. Season with salt and pepper to taste, and let the potato salad rest and develop its flavors for at least 15 minutes before serving.

Grilled ribeye
Sear the steaks on both sides on the infrared burner for about 15 seconds per side. Then, continue grilling the steaks on the regular grill for 30-60 seconds, depending on their thickness. Wrap the steaks in foil and let them rest for 5-10 minutes. Sprinkle with salt and freshly ground pepper just before serving.

Smoked cheese cream
Mix the smoked cheese and mayonnaise together well in a bowl, and season the cream with salt and freshly ground pepper to taste.

To serve
Plate the perfectly grilled ribeye steaks alongside the tangy potato salad, and serve immediately with the creamy smoked cheese cream on the side.

Enjoy your meal and have fun with your Morsø Cucina Pro!