When you’re hosting and want finger food that’s fast to make but still wows the crowd, this recipe has you covered. Ribeye Steak Served on Parmesan Shells combines smoky BBQ flavours with a gourmet twist. Think crispy Parmesan shells, juicy steak slices, tangy sun-dried tomatoes, and a drizzle of Sriracha – all ready to dazzle your guests. It’s proof that fancy doesn’t need to mean fiddly. Perfect for parties, gatherings, or even a self-indulgent snack!
Ribeye Steak Served on Parmesan Shells with Sriracha and Sun-Dried Tomatoes
Ingredients
For the Parmesan Shells:
For Assembly:
For the Ribeye Steak:
Instructions
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Step 1: Make the Parmesan Shells
- Preheat your Ninja Woodfire Oven to 200°C. Line a baking tray with baking paper or a silicone mat.
- Scoop 1 heaped tablespoon of Parmesan onto the tray, spreading into 6-7cm circles. Leave space between each circle.
- Bake for 5-7 minutes until the cheese melts and turns golden.
- Carefully lift the Parmesan discs with a spatula and drape them over upside-down small bowls or shot glasses to shape them into shells. Allow to cool, then remove gently.
- Reserve 50g of Parmesan for garnish.
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Step 2: Prepare the Ribeye Steak
- Let the steaks sit at room temperature for 30 minutes. Season lightly with salt.
- Preheat the Ninja Woodfire Oven using the Gourmet Grill function. Grill the steaks on high for 2-3 minutes per side to develop a crust.
- Switch to the smoker function, reducing the temperature to 120°C. Smoke the steaks to your desired doneness (54°C for medium-rare).
- Let the steaks rest for at least 5 minutes before slicing.
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Step 3: Assemble the Bites
- Slice the rested steak thinly. Place 1-2 slices onto each Parmesan shell.
- Add a whole sun-dried tomato on top of the steak.
- Drizzle with Sriracha sauce.
- Sprinkle with chives, parsley, and the reserved Parmesan for garnish.
Equipment
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ribeye steak recipe, Parmesan shells, Sriracha appetisers, gourmet steak bites, Ninja Woodfire recipes
