An impressive piece of meat for true barbecue fans! The refreshingly hot and sour lemon salad provides the ideal contrast to the juicy, succulent meat and creates a Mediterranean vacation feeling.
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | Tomahawk ribeye steak, 900-1400 g, approx. 5 cm thick | |
| 2 | tablespoon(s) | Olive oil |
| 1 | tablespoon(s) | coarse sea salt |
| 2 | teaspoon(s) | black pepper, freshly ground |
| Fresh sprigs of rosemary and thyme for grilling | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 3 | Organic lemons, preferably amalfi lemons, but good supermarket produce will also do | |
| 1 | small red onion | |
| Chili flakes, to taste | ||
| A few sprigs of mint, just the leaves | ||
| Salt | ||
| Olive oil | ||
| A handful of black olives | ||
Tip:
Falstaff wine recommendation
Merlot V+F 2022
Winery Reumann, DeutschkreutzMatured for 20 months in barrels, ripe dark fruit, cassis, also some vanilla and nougat. Powerful tannins, juicy, well balanced. Perfect wood integration, clearly structured, great length.
weingut-reumann.at, 37 Euro
*Cover picture porcelain: "Sunflower" collection by Frankl24
