Strips of marbled beef
6 servings
60 minutes
Ribeye marble beef strips are a true gastronomic delight, combining the tenderness of marbled meat with the rich aroma of spices. The dish is inspired by traditional Russian meat appetizers, focusing on the natural taste of quality meat. Baked with aromatic spices and honey-mustard sauce, the strips turn out juicy with an appetizing caramelized crust. Sweet bell pepper and onion enhance the depth of flavor, creating a balanced combination. Served hot with roasted vegetables, these strips are perfect for both a cozy family dinner and a festive feast. The dish reveals the versatility of Russian cuisine by blending traditions with a modern culinary approach.
1
Preheat the oven to 200 degrees. Line a baking tray with foil and brush the foil with olive oil. Place the ribeye strips of marble beef on the foil.
- Olive oil: 4 tablespoons
- Marbled beef: 900 g
2
Toast cloves, coriander, and black pepper in a dry pan until fragrant. Grind with the other spices in a mortar.
- Cloves: 0.5 teaspoon
- Coriander seeds: 1 teaspoon
- Black peppercorns: 0.5 teaspoon
3
Mix mustard, honey, and yogurt until a smooth sauce is formed. Crush garlic with the flat side of a knife and finely chop it, add to the sauce and mix.
- Bavarian sweet mustard: 4 teaspoons
- French (Dijon) mustard: 2 tablespoons
- Honey: 1.5 tablespoon
- Greek yoghurt: 1 tablespoon
- Garlic: 4 cloves
4
Slice the onion into feathers and the bell pepper into half rings.
- Onion: 1 head
- Red sweet pepper: 0.5 piece
5
Grease the meat with olive oil, and place onion and pepper between the strips.
- Olive oil: 4 tablespoons
- Onion: 1 head
- Red sweet pepper: 0.5 piece
6
Brush sauce on each piece of meat, apply the leftovers to the vegetables.
- Honey: 1.5 tablespoon
- Greek yoghurt: 1 tablespoon
- Bavarian sweet mustard: 4 teaspoons
- French (Dijon) mustard: 2 tablespoons
- Garlic: 4 cloves
7
Generously sprinkle with the spice mixture.
- Smoked paprika (pimenton): 1 teaspoon
- Coriander seeds: 1 teaspoon
- Black peppercorns: 0.5 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Cloves: 0.5 teaspoon
- Black pepper with lemon zest: 1 teaspoon
8
Bake at 200 degrees for about 30-35 minutes until juices are released. Then, crisp for 5 minutes at 240 degrees.
9
Serve hot with baked vegetables.
