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rib eye steak cooked

Rib Eye Steaks With Tomatoes And Olives

  • 30 mins
  • 10 mins
  • easy
  • 4
saturday kitchen poster
Recipe by
Saturday Kitchen

Ingredients

  • 250-300g/11 oz rib eye steaks x4
  • 4 plum tomatoes peeled and deseed cut into ¼
  • 20 pitted black olives
  • 2 tbsp caperberries
  • Olive oil
  • Salt and pepper
  • Red wine vinaigrette
  • 300 ml/11fl oz olive oil
  • 30ml/1.1fl oz cabernet sauvignon vinegar
  • Splash of red wine
  • side dish
  • 300g/11oz salad potatoes, halved if large, cooked
  • 2 cloves of garlic
  • A small handful of rosemary needles
  • 200g/7oz spinach
  • 2tbsp olive oil
  • 30g/1.1oz butter
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Introduction

A specialist in Italian cooking, Angela Hartnett is well known for her collaborations with Gordon Ramsey and her numerous television appearances, and is patron of the York and Albany restaurant, London.

Method

  1. A very simple dish, which uses a garnish one normally associates with lamb
  2. Make the vinaigrette with the olive oil and red wine vinegar and leave to one side.
  3. In a pan a hot pan add the butter and olive oil.
  4. Cook the steak should take about 5 minutes turning and colouring either side.
  5. When ready remove from the pan and allow to rest for a few minutes.
  6. Add the tomato 1/4s to the pan and the olives and quickly sauté
  7. Deglaze the pan with the red wine and add all contents to the vinaigrette.
  8. Heat a frying pan until hot then add the olive oil and potatoes, garlic and rosemary. Sauté until golden and serve with the steaks.
  9. Wilt the spinach in a frying pan with the butter and olive oil.
  10. Serve the steaks over the spinach with the potatoes. Pour over a little of the vinaigrette with the tomatoes and olives.

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