Rib Eye Steaks With Tomatoes And Olives

Name: Rib Eye Steaks With Tomatoes And Olives
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4

30 mins
10 mins
easy
4

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

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