Ingredients
For the ribeye steak
- 1 ribeye steak
- 1 knob of butter
- 2 sprigs of rosemary
- 2 garlic cloves, peeled
- Salt and pepper
- Drizzle of oil
For the crispy potatoes
- 1 red potato, diced
- 2 tsp garlic granules
- 1 tsp Italian herbs
- salt and pepper
- olive oil
For the salad
- 1 handful of spinach leaves
- 1 handful of blackberries
- 50 grams fresh mango, diced
- 50 grams fresh pomegranate
- 4 radish heads, chopped
- ½ apple, chopped
- 8 mint leaves
For the chimichurri dressing
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 handful coriander, finely chopped
- ½ lemon, juice only
- ½ tsp dried chilli flakes
- ½ tsp paprika
- 3 tbsps extra virgin olive oil
- salt and black pepper to taste
- 1 tsp honey
Instructions
- Pre heat the oven to fan 190, alternatively, you can use the air fryer to speed up the cooking process.
- Add the diced potato to a parchment lined baking tray. Season with, salt, pepper, Italian herbs and garlic granules along with a drizzle of oil. Mix well and place in the oven for 45 minutes. (If using the air fryer, the potatoes will take around 25 minutes to cook at temp 190)
- In the meantime, prepare the chimichurri dressing by adding all the ingredients to a bowl and mixing well. Set aside.
- Next, add a handful of spinach to a bowl or plate before building the summer salad with blackberries, mango, pomegranate, apple, radish and fresh mint.
- Bring the steak to room temperature and season really well with salt, pepper and a drizzle of olive oil.
- Heat a skillet on a medium-high heat before adding the steak to the pan. Cook for 2-3 minutes before flipping.
- Once you had flipped the steak, lower the temperature of the pan slightly and add a knob of butter, fresh rosemary and 2 garlic cloves. Baste the steak with the butter for a further two minutes. This cooking time will give you a lovely medium-rare steak depending on the thickness of your piece of meat.
- Serve everything together and top the steak with the fresh chimichurri dressing.
Nutrition
Calories: 1114kcal | Carbohydrates: 88g | Protein: 57g | Fat: 64g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Trans Fat: 0.5g | Cholesterol: 168mg | Sodium: 361mg | Potassium: 2791mg | Fiber: 17g | Sugar: 35g | Vitamin A: 11214IU | Vitamin C: 94mg | Calcium: 242mg | Iron: 11mg
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