Seared rib-eye steak with rocket and pepper salad

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
90ml extra-virgin olive oil, plus extra for brushing
2 (2cm thick) rib-eye steaks (about 450g each)
Salt and freshly ground black pepper
150g rocket, washed and spun dry
150g roasted peppers, rinsed and patted dry
2 tbsp balsamic vinegar
Small block Parmesan (about 220g)
1) In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on one side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes.

2) Decoratively line a large platter with rocket. Tear the roasted peppers into large pieces and scatter over the rocket. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.

3) Slice the steaks across the grain and on a bias into 3cm thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave Parmesan over the dish.

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