BBQ’ed Welsh Rib Eye Steak Bruchettas

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Saturday 6th June 2015

Ingredients

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

Method

  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

5-a-day


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