Ribeye steak with potato pancakes
Ingredients for 2 servings:
- Rib‑eye steak 267 g / 1 slice
- Tomato 60 g / 2 slices
- Eggplant 66 g / 2 slices
- Bell pepper 47 g / 2 slices
- Bacon 51 g / 3 slices
- Provençal herbs pinch
- Blue cheese 50 g
- Olive oil 1 tablespoon
- Sweet potatoes 210 g
- Egg 1 pc.
- Salt ½ teaspoon
- Pepper ½ teaspoon
- Wheat flour 15 g
Preparation:
- Rub the rib‑eye steak with olive oil and place it on a parchment‑lined baking tray. Place the bacon slices next to it.
- Cut all vegetables except sweet potatoes into 1 cm thick slices, season with salt, pepper, herbs, drizzle with olive oil and arrange next to the other ingredients.
- Grate the peeled sweet potatoes on a large grater, add the egg, flour, salt, pepper, herbs and mix until smooth. Divide it into two portions, form two patties and place them next to the meat and vegetables on parchment paper drizzled with olive oil.
- Place in the oven and bake according to the instructions on the display.
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