Aged beef ribeye with grilled sweet potato
A sublime recipe where MIBRASA Slim works its magic, imparting a smoky and caramelized touch to the meat. The juicy and tender aged beef ribeye is accompanied by a rustic sweet potato purée, cooked directly over the embers to intensify its flavor. Ideal for meat lovers and those who appreciate bold flavors.
Ingredients:
- 1 Aged beef ribeye steak (approximately 1 kg)
- 2 Sweet Potatoes
- 50g Butter
- 20g. Tender spring onions
- Olive oil
- Flaky salt and black pepper.
Elaboration:
- Sweet potato puree: Wash the sweet potatoes and place them directly on the coals of the Mibrasa Slim grill. Cook for 25-30 minutes, turning them occasionally so they cook evenly and caramelize slightly on the outside. When the sweet potatoes are tender inside, cut them in half, scoop out the flesh, and mash it with butter and a little salt.
- Confit spring onions: Clean and cut the spring onions into small cylinders and confit with olive oil until very tender.
- Beef ribeye: Season the ribeye to taste and place it on the Mibrasa Slim grill. Grill for 3 minutes per side for rare. Adjust the time according to the thickness and desired level of doneness. It is important to control the heat intensity and flames using the Mibrasa Slim grill's control knob to achieve perfect caramelization of the meat. Let it rest and slice thinly.
- Assembly: Serve a quenelle of sweet potato puree on one side of the plate and on top of this the confit spring onions, finally arrange the sliced chop and finish with flaked salt.
