Ribeye Steak with Fragrant Yogurt Sauce
over bulgur with eggplant & fresh dillCalories
:
747 kcalProtein
:
41.6g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
High Protein
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Ribeye steak
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
½ piece
Eggplant
½ piece
Onion
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
2.5 g
Fresh dill
100 g
Passata
½ sachet(s)
African-inspired spice mix
Not included in your delivery
150 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
1 teaspoon
Sugar
1 tablespoon
Water
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3127 kJ
Calories747 kcal
Fat30.3 g
Saturated Fat12.5 g
Carbohydrate80.2 g
Sugar19 g
Dietary Fiber12.9 g
Protein41.6 g
Salt1.5 g
Potassium339.7 mg
Calcium33 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Take the steak out of the fridge (see Tip).
- Coat the steak with half of the African-inspired spices, then season with salt and pepper.
- Set aside and allow to reach room temperature.
Tip: for the best result, do this 30 - 60 minutes before you start cooking.
2
- Prepare the stock and finely chop the onion.
- Heat a drizzle of olive oil in a wok or deep frying pan over medium heat. Fry the onion for 2 minutes.
- Stir in the bulgur and toast the grains for 1 minute, then pour in the stock and bring to a boil. Lower the heat and allow to cook gently for 10 - 12 minutes, stirring occasionally.
3
- Melt a generous knob of butter in a frying pan over medium-high heat.
- When the butter is nice and hot, fry the steak for either 3 - 4 minutes per side (for 120g or 240g), or 5 - 6 minutes per side (for 360g or 480g).
- Remove from the pan and allow to rest under aluminum foil for at least 3 minutes.
4
- In the meantime, dice the eggplant into 1cm cubes.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the eggplant for 6 - 8 minutes, then add the water (see pantry for amount).
- Cover and allow to steam for 2 minutes. Season with salt and pepper.
5
- In the meantime, roughly chop the dill. In a bowl, combine the yogurt with half of the dill. Season to taste with salt and pepper.
- To the eggplant, add the passata, the sugar and the rest of the African-inspired spices. Mix well and fry for 1 - 2 minutes.
6
- Serve the bulgur on deep plates with everything else on top.
- Drizzle with the yogurt sauce and then garnish with the rest of the dill.
