Baking time: 15 min.
Baking method: direct
You will need:
- 500 g ribeye steaks
- 1 tablespoon honey
- 5 tablespoons soy sauce
- 2 garlic cloves, finely chopped
- 1 teaspoon fresh ginger, chopped
- 1 pineapple, peeled, cored and cut into thick slices
- 2 yellow peppers, cleaned and cut into four pieces
- 2 red peppers, cleaned and cut into four pieces
- 1 red chilli pepper, finely chopped
- 1 lime juice
- 1 orange peel and juice
- 2 tablespoons rice vinegar
- 50 ml rapeseed oil
- 300 g fresh rinsed spinach leaves
In the kitchen:
Mix honey, 2 tablespoons soy sauce, crushed garlic cloves and ginger in a bowl. Spread the mixture over the meat and leave to marinate at room temperature for 20 minutes.
On the grill:
Prepare the grill for grilling (direct cooking), turn the heat up to high and leave it to get hot.
Grill the pineapple and the parika until charred, turning only once. Place on a plate and cut into smaller pieces when cool.
Prepare the dressing by mixing the lime juice, orange zest and juice, 3 tablespoons of soy sauce, vinegar, finely chopped chilli pepper and oil in a small bowl. Place.
Cook the meat to your taste. Once cooked, allow to rest for 5 minutes before slicing the steak at an angle.
Mix all the roasted 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
