Rib-eye steak with pan-fried tomatoes

Recipe from: 18 November 2013
recipes festive steak

Ingredients 12
Servings 1
Minutes 00:10


Serving Change
  • 4 x 300
    rib-eye steaks
  • 2
    olive oil
  • 400
    cherry tomatoes
  • 1
    chopped fresh rosemary needles
  • 2
    cloves garlic - chopped
  • 2
    capers - roughly chopped
  • salt
  • freshly ground black pepper
  • 1
  • zest of 1 lemon
  • 1
    chopped flat leaf parsley
  • grated Parmesan


Leave the steaks out of the fridge until you are ready to cook them - they should be at room temperature.

Heat the olive oil in a large frying pan and add the tomatoes, cooking them till the skins burst.

Add the rosemary, garlic and capers, and cook for six minutes.

Season with salt and pepper, stir in the butter and lemon zest, and cook for a minute.

Stir in the parsley and set aside while you cook the steaks.

Season the steaks and fry them in a really hot pan to the way you like them - I like mine medium rare. Keep them warm while you reheat the tomatoes.

Place the steaks onto warmed plates, top with tomatoes and a dusting of freshly grated Parmesan, and serve with a rocket salad.

Tip: This is delicious served with polenta.

This recipe is extracted from Jenny Morris' latest cookbook 'Taste the World with Jenny Morris'.


Read more on: steak  |  festive 2014  |  recipes


Bacon Parmesan potato nests

2016-10-21 11:21

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.