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Grilled rib-eye steak

Prep time 20 minutes (1-4 hours marinating time)
Serves 4 people
Difficulty Easy 

Ingredients
1,5 dl natural yoghurt
1 tbsp. Nicolas Vahé Dry Rub / Smoked Barbecue Mix
2 tbsp. Nicolas Vahé Olive Oil / Chili
1 tsp. honey
2 rib-eye steaks, 200 g each
8 small Nicolas Vahé Bamboo Skewers

Preparation
Mix yoghurt, Dry Rub, olive oil and honey well together. Dry off the rib-eye steaks and place in a dish. Spread marinade on the steaks and cover with saran wrap. Let the steaks marinate in the refrigerator for at least 1 hours, preferably 3-4 hours. Remove the steaks from the marinade and drip off some of the remaining. Discard the rest of the marinade. Grill the steaks a few minutes on each side on a warm grill. Rib-eyes can be served in small pieces on Bamboo Skewers for tacos.

Dry Rub, Smoked Barbecue Mix, 150 g.

Dry Rub, Smoked Barbecue Mix, 150 g.

Olive oil, Chilli, 25 cl.

Olive oil, Chilli, 25 cl.

Bamboo Skewers

Bamboo Skewers

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