Saturday, 11 July 2009

Ribeye with buttered asparagus and sweet potatoes.

Rib eye with buttered asparagus and sweet potatoes.

(Serves 2)

2 rib eyes
1 packet of large green asparagus (washed and trim ends)
3 large Japanese sweet potatoes (scrub clean)
4 cloves garlic (crushed roughly)
1 teaspoon crushed chilies
1 teaspoon black pepper
Olive oil


1. Boiled the sweet potatoes for 20 Min's.
2. Heat grill pan on high heat.
3. Drizzle olive oil and throw in garlic,crushed chilies and pepper.
4. Place the beautiful rib eyes on the pan.
5. Place garlic on top of the meat.

Slightly squeezing the juice onto the meat.
6. Boiled the asparagus and salt in another pot for 15 Min's
7. Monitor the rib eyes till uncooked sides

turns bloody and turn over. U can have it medium or well done.
8. Check on the sweet potatoes to make sure it cooking nicely.
9. Serve rib eyes with the buttered asparagus and sweet potatoes.
10. Sprinkle a dash of salt over the meat.

Great with whole grain mustard on the side.....

I love the mixture of the taste... Yum Yum

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