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Beef Ribeye Wrap

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00:45 min

Accessories:
P R O F I L E
275
Chilled ​4°C
1 Portion
Partially Cooked

Stage 1

  • 00:45
  • 25 %
  • 65 %
R E C I P E
1 pcs Red Pepper
1 pcs Yellow Pepper
1 tbs Oil
2 pinch Salt & Pepper
400 g Ribeye Steak
40 g Cheese grated
30 g BBQ Sauce
10 g Mixed Salad Leaves
Ingredients
Cut the bell peppers into thin slices, season with salt and pepper and spray with a little oil and cook them with the following settings on a "Full size cooking tray Part no: 32Z4080": eikon® e2s SP (1000W) at 275°C / 527°F , STAGE 1: 1min 20sec, 10% Fan, 80% MW, STAGE 2: turn the peppers over and put back in the oven for 45sec, 80% Fan and 80% MW. Allow the Steak to get to Room temperature, season with salt and pepper and cook the steak with the following settings on a "Full size cooking tray Part no: 32Z4080": eikon® e2s SP (1000W) at 275°C / 527°F , STAGE 1: 1min 100% Fan and 50% MW, STAGE 2: turn the steak over and put back in the oven for 30sec, 100% Fan and 50% MW. After cooking allow the steak to rest. The Ribeye should be Medium Rare. To assemble the wraps, cut the steak into thin strips and place half of it in the middle of each wrap, add half of the peppers, cheese and sauce on each wrap. Roll up tightly. Place one of the wraps on the liner.
1. Food Preparation
Cook as per oven profile.
2. Cooking Instruction
Remove the cooked food from the liner and serve garnished with the mixed salad leaves.
3. Food Serving Instruction


Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.