Ribeye Steak with Garlic Roast Potatoes & Herby Green Bean Salad

Method

1. 1Roast potatoes

   • Preheat the oven to 220°C/ 200°C fan.
   • Bring a pot of salted water to the boil.
   • Slice the potatoes in half (skin-on) and make a criss-cross pattern across, making sure not to slice all the way through.
   • Boil the potatoes for 10 min until mostly cooked through, then drain. Reserve the pot.
   • Meanwhile, peel and finely chop the garlic.
   • In a shallow roasting pan, add the boiled potatoes, garlic, garlic butter, oregano, a drizzle of olive oil, and a pinch of salt and pepper. Toss to coat.
   • Roast for 30-35 min until crispy.

2. 2Boil green beans

   • Meanwhile, bring the reserved pot of salted water to the boil.
   • Trim the green beans and boil for 2-3 min until lightly cooked.
   • Drain and set aside.

3. 3Make salad

   • Meanwhile, slice the cucumbers into half moons.
   • Trim and chop the spring onions.
   • Finely chop the dill.
   • Finely chop the sun dried tomatoes.
   • In a bowl, add the green beans with the vegetables, and drizzle over the herb dressing.
   • Toss well to combine and chill in the fridge until ready to serve.

4. 4Toast nuts

   • Heat a large frying pan to medium and dry toast the almond slivers for 2 min or until starting to brown.
   • Transfer to a plate, wipe the pan clean and reserve the pan.

5. 5Fry steak

   • Pat the steaks dry with kitchen paper.
   • Rub with oil and season with smoked salt.
   • Heat the reserved large pan over high heat.
   • Once very hot, fry the steaks for 2-4 min on each side until cooked as preferred.
   • Transfer the steaks to a plate and leave to rest. Once rested, season with salt and pepper.

6. 6Serve

   • Serve the Rib-Eye Steak with Garlic Roast Potatoes and Herby Green Bean Salad on the side.
   • Garnish the salad with the toasted almond slivers.

The cut

Ribeye Steak

500 g for 2 people

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