Cooking time: 15 min.
Cooking method: direct
You will need:
- 500 g ribeye steaks
- 1 spoon of honey
- 5 tablespoons of soy sauce
- 2 cloves of garlic, finely chopped
- 1 teaspoon fresh ginger, chopped
- 1 pineapple, peeled, cored and cut into thick slices
- 2 yellow peppers, cleaned and quartered
- 2 red peppers, cleaned and quartered
- 1 red chili pepper, finely chopped
- 1 lime juice
- 1 orange peel and juice
- 2 tablespoons of rice vinegar
- 50 ml of rapeseed oil
- 300 g of fresh, washed spinach leaves
In the kitchen:
Mix the honey, 2 tablespoons of soy sauce, chopped garlic cloves, and ginger in a bowl. Spread the resulting mixture on the meat and leave it to marinate for 20 minutes at room temperature.
Grilled:
Prepare the grill for grilling (direct mode), set the temperature to high and allow it to heat up well.
Cook the pineapple and parika until browned, turning only once. Place on a plate and, after cooling, cut into smaller pieces.
Make the dressing by combining the lime juice, orange zest and juice, 3 tablespoons soy sauce, vinegar, finely chopped chili pepper, and oil in a small bowl. Sit down.
Cook the meat to your liking. After cooking, allow to rest for 5 minutes before slicing the steak on an angle.
Mix all the cooked ingredients, add the spinach and fill everything with the prepared sauce.
Source: https://www.weber.com/GB/en/recipes/beef/brazilian-steak-salad/weber-61232.html
