{"id":36344,"date":"2020-05-18T06:51:00","date_gmt":"2020-05-18T04:51:00","guid":{"rendered":"https:\/\/the-slovenia.com\/?p=36344"},"modified":"2020-05-18T09:55:29","modified_gmt":"2020-05-18T07:55:29","slug":"the-recipe-with-mala-kuhna-ribeye-steak-with-mushrooms-and-stinging-nettle","status":"publish","type":"post","link":"https:\/\/the-slovenia.com\/en\/gastronomy\/food\/the-recipe-with-mala-kuhna-ribeye-steak-with-mushrooms-and-stinging-nettle\/","title":{"rendered":"THE recipe with Mala Kuhna: Ribeye steak with mushrooms and stinging nettle"},"content":{"rendered":"

There is nothing like warm, sunny weather, to gather all the meat lovers around a hot grill with some cold drinks and good company. And this pretty much perfect scenario gets even better in the magical moment, that happens when you throw on a 60-day dry-aged ribeye steak.<\/strong><\/h2>

However, there are a couple of details to sort out, before this beautiful steak meets the grill.<\/p>

Many might argue that a high quality steak doesn\u2019t require anything on the side, but I think a nice side dish definitely doesn\u2019t hurt. We prepared it from young stinging nettle, that you can probably find around your house or near a creek. You can also buy it at the farmers market as we did. Your grandmother has probably told you at some point in your childhood about stinging nettle curing rheumatism and you might be surprised by our choice. Let me tell you it\u2019s full of health benefits and affects everything from our digestion to our liver and helps detox our body.<\/p>

Of course, it doesn\u2019t just serve the purpose of health. It\u2019s also a wonderful ingredient in the kitchen. It can be used as an herb or spice, but can also be a standalone dish.<\/p>

To make our stinging nettle sauce, we blanched the leaves for a couple of seconds in boiling water. Then we immediately moved them into ice-cold water to stop the process of cooking. This way we preserve the health benefits, texture, and rich color. Next, we sliced them up thin and threw in some fresh garlic, chilly, olive oil, salt, and poured in some of the remaining cooking water. This resulted in something similar to a Triestine sauce, yet much more subtle and fresh in flavor. A great compliment to the strong and smoky flavor of the beef.<\/p>

We coated the steak with olive oil and seasoned it heavily with salt and black pepper. We put it on a very hot grill to brown the sides and create and nice crust, then lower the temperature and cooked it until the desired result. In our case medium-rare.<\/p>

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