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INGREDIENTS
- approx. 850 g Ribeye Steak
- 5 sprigs of fresh thyme
- 5 sprigs of fresh rosemary
- 5 sprigs of fresh rosemary
- 200 g green baby asparagus
- 100 g prosciutto crudo
- Olive oil
- Salt
- Freshly ground four-color pepper
- Baked herb baguette as a side dish
INSTRUCTIONS
- 1Massage olive oil and chopped herbs into the steak. Pepper both sides. Let it rest at room temperature. Meanwhile, blanch the asparagus in boiling water for 3 minutes. Then immediately cool it in ice water. Wrap about 5 pieces in one slice of prosciutto each.
- 2Heat the grill and grill the meat quickly for 3 – 4 minutes on each side for medium rare. Then remove the meat from the grill and let it rest under a lid for 10 minutes. Meanwhile, grill the asparagus for 2 – 3 minutes, turning occasionally. Slice the meat into thin slices, salt it, and serve with grilled asparagus. A herb-butter baguette makes a great side dish.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.