Rib-eye with steak pan potatoes & peas

dinner menu dinner party peas potatoes steak

N/A

Source

Ingredients

2 rib-eye steaks , about 300g each and 2cm thick

2 garlic cloves , grated

2 tbsp red wine vinegar

12 new potatoes , quartered

4 tbsp olive oil , plus extra for drizzling

25g butter

50g frozen peas or fresh

8 radishes , sliced, any leaves picked and washed

Method

Flatten the steaks out slightly with your hands. Mix the garlic with the vinegar and a large pinch of salt and rub over both sides of the steaks and set aside.

Cook the potatoes in boiling water for 8-10 mins until just tender, then drain and set aside. Meanwhile, heat the oil and butter in a large non-stick frying pan over a high heat and sizzle the steaks for 5-6 mins on each side until nicely seared, then sit on a board to rest. Add the potatoes and pan-fry until starting to brown.

Pour some boiling water over the peas, then drain and add to the pan with the sliced radishes to heat through for 2 mins, then toss in the radish leaves (if you have them) for 30 secs.

Carve the steaks into thick slices and drizzle with a bit more oil and some seasoning to make a dressing with the juices. Fan out the meat and serve with the potatoes in a bowl on the side.