For a bold and hearty meal, ditch the pancakes and go for this flavour-packed combo: a thick-cut ribeye steak cooked medium, paired with a vibrant garlic oil-dressed salad and toasted garlic ciabatta bread. It’s indulgent, protein-rich, and bursting with savoury satisfaction.
Ingredients:
1 thick-cut ribeye steak (350–400 g)
Salt and coarse black pepper, to season
1 tbsp olive oil
1 tbsp garlic-infused olive oil (for finishing)
For the salad:
2 cups mixed salad greens (rocket, lettuce, baby spinach)
6 cherry tomatoes, halved (mix of red and yellow)
1/4 red onion, thinly sliced
1/2 carrot, julienned or shredded
1/4 cucumber, sliced
2 soft-boiled eggs, halved
Salt and pepper to taste
1 tbsp garlic-infused olive oil (for dressing)
For the garlic ciabatta:
1 ciabatta roll or slice
1 tbsp butter
1 garlic clove, minced
1 tbsp chopped fresh parsley
Pinch of salt
Continue the instructions on the next page.
Continue on the next page