Outdooroven recipe: ribeye with yogurt sauce

With the temperatures slowly rising, it is time to heat up the Outdooroven and use it as a barbecue. This ribeye recipe is easy to make and perfect for a warm spring day. 

  • 2 tsp black peppercorns 
  • 2 tsp sea salt 
  • ½ tbsp (Ketoembar) ground coriander 
  • 1 tbsp fennel seeds 
  • 1 tbsp mustard seed 
  • 2 ribeye 
  • 2 tbsp groundnut oil 
  • 1 lime (scrubbed clean) 
  • 15 g fresh mint 
  • 100 ml Greek yogurt 
  • ½ clove of garlic 

  • Mortar 
  • Blender 

Find the original recipe here.   
Step 1: Use a mortar to finely mash the peppercorns, sea salt and coriander-, fennel- and mustard seeds together. Rub the herb mixture over the meat. Cover and leave to marinate in the fridge for 30 minutes. 

Step 2: Cover the marinated meat with oil (on both sides). Place on the grill rack and grill the meat inside the Outdooroven over briskets or hot charcoal as you would with a normal barbecue. Grill for 5 minutes for a medium bake and flip hallway through. Take out the meat and leave to rest for 5 minutes, covered by tin foil.
Step 3: Grate the skin of a lime and press the lime for juice. Roughly cut up the mint leaves, but leave out a few to garnish later. Place the lime zest, 2 tablespoons of lime juice, the cut up mint leaves, the yogurt and the garlic into a high cup. Purate with a blender. Add salt, pepper and optional lime juice to taste. 

Step 4: Slice the meat and garnish with the mint leaves. Serve together with the yogurt sauce. Enjoy!