Rib Eye On The Bone with Roasted Tomatoes, Green Beans Burrato & Pesto

By Market Magazine
RIB EYE ON THE BONE WITH ROASTED TOMATOES, GREEN BEANS, BURRATA AND PESTO

RIB EYE ON THE BONE WITH ROASTED TOMATOES, GREEN BEANS, BURRATA AND PESTO

0 from 0 votes
Serves

2

Preparation

10

minutes
Cooking Time

25

minutes

Ingredients

  • 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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