New Zealand Grass-Fed Rib-Eye Steak recipe by @cookingwithzahra

rib-eye steak

🥗Healthier: sirloin steak

💰Cheaper: chuck steak

Sirloin is leaner, while chuck is more affordable and still flavorful.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a different flavor profile.

Marinate the rib-eye steak with a pomegranate and walnut marinade.

Prepare the marinade by pulsing together pomegranate molasses, walnuts, parsley, manuka honey, onion, minced garlic, salt, and pepper.

Reserve half of the marinade for later use.

Allow the rib-eye steak to come to room temperature before marinating.

Cut the steaks into about an inch and a half thickness.

Season the steak with salt and pepper before pouring half the marinade over it.

Chop kiwi and distribute it over the marinated steak.

Prepare a parsley and pomegranate salad by thinly slicing an onion and mixing it with salt, olive oil, manuka honey, apple cider vinegar, and pomegranate molasses.

Let the salad rest for 5-10 minutes to develop flavors.

Grill the steak on high heat for about 3-4 minutes on each side for medium doneness.

Remove the steak and let it rest for about 5 minutes before carving.

Add parsley leaves and pomegranate jewels to the salad and mix everything together.

Slice the steak thinly and plate it on a serving platter, garnishing with pomegranate jewels and the reserved marinade.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens