RIB EYE ON THE BONE WITH ROASTED TOMATOES, GREEN BEANS, BURRATA AND PESTO
Serves
2
Preparation
10
minutesCooking Time
25
minutesIngredients
1 1 rib eye steak
200 g 200 tomatoes
300 g 300 green beans
3 Tbsp 3 pesto
100 g 100 burrata cheese
- FROM YOUR PANTRY
Salt and pepper
Olive oil
1 Tbsp 1 caramelised balsamic vinegar
Method
- Preheat oven to 180°C fan-forced and bring small pot with salted water to the boil.
- Thoroughly pat dry steak. Season with salt, pepper and a drizzle of olive oil.
- Bring large frying pan to high heat and drizzle olive oil. Once hot, sear the steak for 2 minutes on each side including the lateral sides. Then place into oven and let cook for 10 minutes.
- Place the tomatoes on a lined baking tray. Drizzle olive oil and caramelised balsamic vinegar. Season, place into oven and let cook for 15 minutes.
- Meanwhile, remove top ends of green beans, leaving the little tails on. Place into boiling water and cook for 2-3 minutes until softened. Drain and refresh under running water until room temperature. Season beans with salt, pepper and a drizzle of olive oil. Toss well and set aside.
- Remove steak from oven and let rest for 10-15 minutes. Once steak is well rested, cut meat from the bone and, with sharp knife, cut into 1cm slices.
- Serve with pesto, roasted tomatoes, green beans and burrata cheese.
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