Rib-eye Steaks With Tomatoes And Olives
This recipe brings together succulent rib-eye steaks served on a bed of sautéed spinach and golden potatoes, drizzled with a flavorful vinaigrette made with red wine vinegar and pan-roasted tomatoes, olives, and caperberries. A delicious and elegant dish that is sure to impress your dinner guests!
— Constant Cookbook
Ingredients
- 300ml/11fl oz olive oil
- 30ml/1fl oz Cabernet Sauvignon vinegar
- 2 tbsp olive oil
- 30g/1oz butter
- 4 x 250-300g/11oz rib-eye steaks
- 4 plum
- 20 black olives
- 2 tbsp caperberries
- splash of red wine
- 2 tbsp olive oil
- 300g/11oz salad
- 2 cloves of garlic
- small handful of rosemary
- 200g/7oz spinach
Instructions
- Make the vinaigrette with the olive oil and red wine vinegar and leave to one side.
- For the steak, heat the oil and butter in a heavy-based frying pan.
- Cook the steak should take about five minutes (for medium) turning and colouring on both sides. When ready remove from the pan and allow to rest for a few minutes.
- Add the tomato quarters, olives and caperberries to the pan and quickly sauté.
- Deglaze the pan with the red wine and add the contents of the pan to the vinaigrette.
- Heat a frying pan until hot then add the olive oil and potatoes, garlic and rosemary. Sauté until golden.
- Wilt the spinach in a hot frying pan.
- Serve the steaks on top of the spinach and potatoes. Pour over a little of the vinaigrette with the tomatoes and olives.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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