Spanish · Dinner
Grilled Beef Rib (High-Protein)
A Spanish-style grilled bone-in ribeye steak rubbed with cumin and smoked paprika, served with a vibrant garlic-parsley chimichurri, white beans, a fried egg, and charred scallion. Smoky char and bright herb sauce define this high-protein plate.
$9
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
623Calories
56.2gProtein
37.4gFat
16.8gCarbs
1.4gSugar
6.2gFiber
1410mgSodium
372mgChol
10.6gSat Fat
1050mgPotassium
140mgCalcium
6.6mgIron
4.2mcgVitamin B12
14mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat beef ribeye dry and rub with 1 tbsp olive oil, smoked paprika, cumin, salt and pepper; rest at room temperature 10 minutes.
2
Build
Mince garlic and chop parsley, then stir with red wine vinegar, 2 tbsp olive oil and oregano to form chimichurri.
3
Grill
Place rib on high-heat grill for 4 to 5 minutes per side until deep char marks form and meat feels firm.
4
Rest
Transfer rib to plate, tent loosely with foil, and rest 10 minutes until juices redistribute.
5
Fry
Heat nonstick pan over medium heat and fry egg 2 to 3 minutes until whites set and yolk remains runny.
6
Finish
Warm cannellini beans in pan over low heat 1 to 2 minutes until glossy and heated through.
7
Plate
Slice rested rib, arrange with warm beans, fried egg, charred scallion and lemon; spoon chimichurri over meat.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in beef ribeye
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp salt
- 1 tsp1 tsp black pepper
- 4 cloves4 cloves garlic
- 6 tbsp6 tbsp fresh parsley
- 2 tbsp2 tbsp red wine vinegar
- 4 tbsp4 tbsp olive oil (for chimichurri)
- 1/2 tsp1/2 tsp dried oregano
- 2/3 cup170g cannellini beans, cooked, drained
- 22 large eggs
- 22 scallion
- 22 lemon wedge
