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  • Grilled ribeye with bean salad

Recept time 20 min.
Recept time 2
Recept time Frying pan

It is really true, the fresh herbs make this dish much tastier. Try to make salsa verde yourself and combine it with those perfectly grilled ribeye steaks.


  • 200 g EAT ME haricots verts
  • 100 g EAT ME sugar snap
  • 100 g EAT ME mange tout
  • 15 g finely chopped EAT ME chives
  • 5 g finely chopped EAT ME mint
  • 10 g chopped EAT ME parsley
  • 5 g chopped EAT ME tarragon
  • 10 g chopped EAT ME chervil
  • 10 g chopped EAT ME basil
  • 100 g peas
  • 200 g fresh marrowfat peas
  • 1 tbsp. capers
  • 2 tbsp. white balsamic vinegar
  • 2 ribeye steaks (200 g each)
  • olive oil
  • salt & pepper

Let's get to work

  1. Put a pan with salt water on high heat and bring to a boil.
  2. Blanch the haricots verts, sugar snaps, mange tout, peas and marrowfat peas one variety after the other. Finish with the marrowfat peas because they make the water murky.
  3. Place the blanched beans in cold water to cool down.
  4. Strain the beans and put them in a bowl, add a pinch of salt and pepper and mix together.
  5. Put the capers, white balsamic vinegar, salt and pepper in a measuring cup and use a stick mixer to blend together.
  6. Now add the chopped herbs and mix this also.
  7. When it has turned into a paste, add the olive oil. Mix together thoroughly with a stick mixer.
  8. Mix some salsa verde through the bean salad.
  9. Rub the ribeye steaks with salt and olive oil and in the meantime let the grill plate become hot.
  10. Grill the ribeye steaks approximately 3 minutes turning continuously. Then the meat is 'rare '. If you like ' medium ' or ' well done ', the meat has to stay on the grill longer. Of course it also depends on the thickness of the meat. The thicker the meat, the longer it has to stay on the grill.
  11. Let the meat rest in a warm place before you cut it.
  12. Serve the ribeye steaks with salsa verde and bean salad.



Take the ribeye out of the fridge 60 minutes before the meat gets cooked so it is at to room temperature.

Don't ever put oil on the grill pan itself, just brush the food you want to grill lightly with oil. Another option is to use no fat at all.

More recipes with haricots verts

Thaise curry met galanga
Thai curry with galanga
Salade Niçoise
Niçoise Salad
Haricots verts-waspeen cake
Haricots verts carrot quiche
Haricots verts rolletjes
Haricots verts rolled in bacon
Salade Niçoise
Niçoise Salad
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