Rib-eye steak with pan-fried tomatoes

4 servings Prep: 10 mins, Cooking: 20 mins By Food24
Tap for method
Tap for method

Ingredients (12)

4 x 300 g steak — rib eye
2 Tbs fresh chillies — 573
400 g cherry tomatoes
1 Tbs fresh rosemary
2 garlic — cloves, chopped
2 Tbs capers — roughly chopped
salt
black pepper — freshly ground
1 Tbs butter
lemon — zest only
1 Tbs fresh Italian parsley — chopped
parmesan cheese — grated
Tap for ingredients
Tap for ingredients

Method:

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’.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.