Lebanese spiced rib eye with collards and sweet&spicy corn
Lebanese spiced rib eye with collards and sweet&spicy corn

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, lebanese spiced rib eye with collards and sweet&spicy corn. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Lebanese spiced rib eye with collards and sweet&spicy corn is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Lebanese spiced rib eye with collards and sweet&spicy corn is something which I have loved my whole life. They’re nice and they look wonderful.

Since this dish is a bit tricky to match with wine—the meat calls for a tannic, dry red while the onions need something sweet—opt for a California Merlot. Season with salt and pepper, to taste. This delectable homemade flatbread is topped with spiced minced lamb, hot chillies and zingy herbs.

To get started with this recipe, we have to first prepare a few components. You can cook lebanese spiced rib eye with collards and sweet&spicy corn using 15 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Lebanese spiced rib eye with collards and sweet&spicy corn:
  1. Make ready 2 rib eye's
  2. Take 1 bunch collards
  3. Get 2 corn cobs
  4. Prepare 2 tbsp shawarma spice mix
  5. Prepare 2 tbsp ac vinegar
  6. Make ready 2 clove minced garlic
  7. Get 1 tsp salt or to taste
  8. Get 1 small onion, chopped
  9. Make ready 4 tbsp bacon fat
  10. Make ready 1/2 cup honey
  11. Make ready 1/2 tsp cayenne pepper
  12. Make ready 1 tbsp butter
  13. Prepare 1/2 cup rice wine vinegar
  14. Prepare 2 cup chicken stock
  15. Take 1 salt&pepper

Meanwhile preheat the grill to medium. I hate to be one of those harsh reviewers who sound really mean, but. This was entirely too sweet for me. None of my family liked it.

Steps to make Lebanese spiced rib eye with collards and sweet&spicy corn:
  1. Heat wok add bacon fat
  2. Add onions saute 1minute
  3. Add collards cook til they start to wilt
  4. Add salt&pepper, broth and rice wine vinegar cover and let cook 1hour
  5. Mix shawarma spices, ac vinegar,garlic,salt tt into a paste then rub both sides of the steaks with paste let marinate
  6. Cut kernels off cob saute corn in a pan wit butter the add honey,cayenne
  7. Add 2tbs bacon fat too cast iron skillet when hot add steaks cook too preferred temperature
  8. I cook the greens first so they would be nice and tender and everything else cooked fairly quick

First Lebanese mall of Lebanese food, products and arabic food from the best suppliers in Lebanon and the Middle East. Spiced Duck Breast with Moroccan Couscous. Raw matured rib eye with spices and coriander against white background. Since I have rib eye steaks so rarely, I usually just opt for a simple coating of salt and pepper, but after finding a good deal on these, I wanted to see if a dry rub would help add dimensions of flavor and actually improve the taste of the great cut of meat. Pan Seared Rib Eye, Braised Egg Plant, Zucchini, Green Onion and Lemon Grass Scented Rice.

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