BBQ’ed Welsh Rib Eye Steak Bruchettas

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Saturday 6th June 2015


2 lean Welsh Beef rib eye steaks

15ml (1tbsp) olive oil

2 garlic cloves, crushed

1 ciabatta loaf

15ml (1tbsp) green pesto

125g (5oz) frozen broad beans, defrosted and peeled

1 clove garlic, crushed

30ml (2tbsp) olive oil

2 spring onions, finely shredded

½ lime, squeeze juice

30ml (2tbsp) fresh mint, roughly chopped


  1. Take beef rib eye steaks, season and brush with olive oil and rub over surface with crushed garlic cloves. Cook under a preheated grill or on a hot barbecue for 4-6 minutes each side until browned but still pink and juicy.
  2. Meanwhile: Take Ciabatta Loaf and cut in half lengthways, spread with 15ml (1tbsp) green pesto and lightly toast. Place all ingredients for the crushed broad beans into a food processor and lightly blend until ingredients are combined together but still chunky.
  3. Place the steak onto the bread; add a dollop of the crushed broad beans and serve

Recipe Information

Serves 2
Calories 792 kcals
Cooking Time

Nutrition Information

Calories 792 kcal

Energy 3327kj

Fat 32.3g

Saturates 5.2g

Salt 2.28g

Iron 5.72mg


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