Ribeye Caprese

Name: Ribeye Caprese
Yield: Serves 2 servings
Cuisine: American
Ingredients: 2 ribeye steaks; as needed Red wine,; as needed Salt and pepper,; 2 thick slices of French bread; as needed Olive oil spray,; 1 teaspoon grated garlic; 1 can diced tomatoes, drained; 1 tablespoon apple cider vinegar; as needed Fresh mozzarella,; as needed Fresh basil,; 3 1/2 ounces (100 g) angel hair pasta; 1 beaten egg; 1 cup grated cheese; 1 tablespoon chicken broth powder; as needed Black pepper,

Grammy @cook_40166879

Fresh mozzarella is the key! This recipe is a slight adaptation of one from the magazine 'Cuisine Tonight For Two'.

Grammy @cook_40166879

Fresh mozzarella is the key! This recipe is a slight adaptation of one from the magazine 'Cuisine Tonight For Two'.

Saved

Ingredients

Serves 2 servings

2ribeye steaks
as neededRed wine,
as neededSalt and pepper,
2thick slices of French bread
as neededOlive oil spray,
1 teaspoongrated garlic
1 candiced tomatoes, drained
1 tablespoonapple cider vinegar
as neededFresh mozzarella,
as neededFresh basil,
3 1/2 ounces (100 g)angel hair pasta
1beaten egg
1 cupgrated cheese
1 tablespoonchicken broth powder
as neededBlack pepper,

Saved

Steps

1

Toast the French bread.
2

Tenderize the steaks and marinate in red wine. Season with salt and pepper, then grill for 3 minutes on one side and 2 minutes on the other. Place the cooked steak on the toasted bread.
3

Sauté the garlic, diced tomatoes, and apple cider vinegar for about 2 minutes, then add the fresh mozzarella and chopped basil and mix.
4

Boil the angel hair pasta for 4 minutes, then add it to a bowl with the pre-mixed ingredients marked with ◎ and toss with the residual heat to coat with the sauce.
5

Pour the Caprese sauce over the steak and serve the carbonara on the side. Enjoy!