Name: Rib-eye steaks with tomatoes and olives
Prep time: 30 min
Cook time: 10 min
Yield: Serves 4
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 tomatoes, peeled and de-seeded, cut into quarters; 20 black olives, pits removed; 2 tbsp caperberries; splash of red wine; 300g/11oz new potatoes, cooked; 2 cloves of garlic; small handful of rosemary needles; 200g/7oz spinach

Rib-eye steaks with tomatoes and olives

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 4

Give this deluxe steak an Italian flair with tomatoes and olives.

By Angela Hartnett

From Saturday Kitchen Best Bites

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Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 4

Ingredients

For the red wine vinaigrette

300ml/11fl oz olive oil
30ml/1fl oz Cabernet Sauvignon vinegar

For the steak

2 tbsp olive oil
30g/1oz butter
4 x 250-300g/11oz rib-eye steaks
4 plum tomatoes, peeled and de-seeded, cut into quarters
20 black olives, pits removed
2 tbsp caperberries
splash of red wine
300g/11oz new potatoes, cooked
2 cloves of garlic
small handful of rosemary needles
200g/7oz spinach

How-to-videos

Method

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 saut茅.
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. Saut茅 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.