Ingredients
Based on 4 persons
- 400g rib eye
- pinch of salt
Salad
- romaine lettuce
- Cherry tomatoes
- 1 cucumber
- 1 red onion
- 1 pack of coriander
- 1 bunch of mint
Sauce mix
- 2 shallots
- 3 red rawits
- 6 garlic cloves
- 4 tsp palm sugar or brown caster sugar
- 1 tbsp lime juice
- 4 tbsp ca com fish sauce
- 5 tbsp water
- Cut the cucumber into diagonal slices. Cut off the hard part of the romaine lettuce and separate the leaves. Cut the red onion into fine strips and the cherry tomatoes in half. Mix the vegetables in a large mixing bowl.
- Finely chop the garlic, shallots and red peppers. Heat a dash of oil in a pan. Briefly fry the garlic, shallots and red peppers. Add the water, fish sauce and sugar. Stir until the sugar has dissolved. Set aside and let it cool. Add the lime juice and stir well.
- Remove the meat from the refrigerator half an hour in advance and bring it to room temperature. When the rib-eye is at room temperature, sprinkle the meat with salt.
- Preheat the oven to 180°C.
- Make sure the pan is hot and add the butter. The pan is hot enough when the butter no longer foams and is almost discolored. Sear the rib eye on all sides and then place it in the oven. Roast the rib eye in the oven for about 15 minutes. Cut the meat into slices.
- Place the meat slices on top of the salad and serve with the sauce.