{{recipe.flyout}}
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Cooking
2
Servings
20
min
Prep Time
0
min
Cook Time
Ingredients

  • 100 G FINE CHOPPED RIBEYE STEAK
  • 1 PC OF SWEET SCONES
  • 1 TEASPOON OF BROWN SUGAR
  • 1 TABLESPOON OF VANILLA ICE CREAM
  • 1 TABLESPOON OF DRY DARK RAISIN
  • Source Fred U. Submission

Details

  1. BOIL THE FINE CHOPPED RIBEYE STEAK WITH HALF CUP OF WATER.
  2. ADD 1 TEASPOON OF BROWN SUGAR AND LET IT SIMMER UNTIL WATER DRY THEN SWITCH OFF THE STOVE .
  3. WAIT UNTIL THEY HEAT COOL DOWN THEN PUT IN REFRIGERATOR FOR 10 MINUTES.
  4. TAKE CHILLED FINE CHOPPED STEAK FROM REFRIGERATOR AND PUT IN BOWL THEN ADD RAISINS AND VANILLA ICE CREAM. MIX THEM THOROUGHLY
  5. CUT SWEET SCONES IN TWO PIECES.
  6. SPREAD STEAK MIX ON TOP OF THE LOWER PARTY OF THE SCONE THEN COVER WITH THE TOP PIECE
  7. RIBEYE STEAK SANDWICH DESSERT IS READY FOR 2 PEOPLE SERVING