Ribeye with Olives and Tomato
Ribeye with Olives and Tomato

Ingredients

Method

  • 2 tbsp olive oil
  • 30g butter
  • 4 x ribeye steaks
  • 4 x tomatoes, peeled, cut into quarters
  • 20 black olives, pitted
  • Splash of red wine
  • 300g cooked new potatoes
  • 2 cloves of garlic
  • 2 tbsp capers
  • Small handful of rosemary
  • 200g spinach
  • 300ml olive oil
  • 300ml red wine vinegar
  • Make your dressing by mixing the olive oil and vinegar, and leaving to one side. Heat up the oil and butter in a frying pan, then cook the steak for about 5 mins (for medium) on both sides, before removing from the pan and allowing to rest.
  • Add the tomato, olives, and capers to the pan, and quickly sauté, then deglaze with some red wine and add the contents of the pan to your dressing. Add the olive oil, potatoes, garlic, and rosemary to the pan, and fry until golden. Wilt the spinach in the same pan, then serve the steaks on top of the potatoes and spinach, before drizzling with your olive and tomato dressing.
10 mins
4 serving
This recipe pairs perfectly with the Nericon Shiraz 2018 from Riverina, Australia.

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