French · Dinner
Grilled Steak with Herb Butter (High-Protein)
Seared beef ribeye topped with garlic-parsley compound butter, served alongside soft-boiled egg and warm cannellini beans. French bistro flavours of butter, garlic and thyme deliver roughly 58g protein and substantial fibre per plate, built for muscle recovery.
$8
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
598Calories
58.3gProtein
32.1gFat
21.6gCarbs
1.4gSugar
8.1gFiber
1330mgSodium
447mgChol
13.9gSat Fat
1050mgPotassium
135mgCalcium
6.4mgIron
3.9mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the ribeye dry, season both sides with 1/4 teaspoon salt and half the pepper. Mince the garlic and chop the parsley and thyme.
2
Heat the olive oil in a heavy skillet over high heat until shimmering, then sear the steak 3 minutes per side until deep brown crust forms and centre reads 130°F for medium-rare.
3
Boil the egg in simmering water for 6 minutes until white is set and yolk remains jammy, then transfer to cold water and peel.
4
Cream the softened butter with the minced garlic, chopped parsley, thyme, and remaining salt and pepper until smooth. Warm the beans over medium-low heat for 3 minutes until heated through, then plate the sliced steak, beans, halved egg, herb butter dollop, and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef ribeye steak
- 22 large eggs, soft-boiled and halved
- 1 1/3 cup220g cannellini beans, drained and rinsed (about half of a 15 oz can)
- 2 tbsp28g unsalted butter, softened
- 2 clove2 clove garlic
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp fresh thyme leaves
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp salt, divided
- 1/2 tsp1/2 tsp black pepper, divided
- 22 lemon wedge
