Meats

Slowly made, right here at home: the bittersweet balance of Santa Gula Onion Relish turns a simple grilled ribeye into a restaurant-quality meal, with little effort in the kitchen.

Ingredients

• 2 veal or beef ribeyes (approx. 300g each)
• 2 tablespoons of Santa Gula Onion Relish
• Coarse sea salt and freshly ground black pepper
• 1 tablespoon of extra virgin olive oil
• 1 clove of garlic, crushed
• Sprig of fresh thyme (optional)

Preparation

1. Remove the meat from the fridge 30 minutes in advance to reach room temperature.
2. Season the ribeyes with coarse salt, pepper, and a drizzle of olive oil.
3. Grill in a very hot frying pan or grill pan, 3 to 4 minutes on each side for medium-rare.
4. In the last few minutes, add the garlic and thyme to infuse the flavor.
5. Let the meat rest for 5 minutes before slicing.
6. Serve topped with a generous spoonful of Santa Gula Onion Relish, at room temperature or slightly warmed.

Try serving it with roasted potatoes or a simple green salad.