Rib-eye steak with pan-fried tomatoes
Beautiful rib-eye steak with tomatoes and rosemary caper butter.
|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|
|black pepper — freshly ground|
|lemon — zest only|
|1 Tbs||fresh Italian parsley — chopped|
|parmesan cheese — grated|
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.