Ribeye with Olives and Tomatoes
Ribeye with Olives and Tomatoes



  • 2 tbsp olive oil
  • 30g butter
  • 4 x ribeye steaks
  • 4 tomatoes, peeled and deseeded, quartered
  • 20 pitted black olives
  • 2 tbsp capers
  • Splash of red wine
  • 300g cooked new potatoes
  • 2 cloves of garlic
  • Small handful of rosemary
  • 200g spinach leaves
  • Heat the oil and butter in a frying pan, then cook the seasoned steak for 5 minutes on each side, or to your liking. Remove from the pan, and set aside.
  • Chuck the tomatoes, olives, and capers into the pan to saute, then deglaze with the red wine, and decant into a jug to drizzle over your meat.
  • Saute the potatoes, garlic and rosemary in some olive oil until hot and golden, and wilt the spinach a couple of minutes before serving. Serve the steaks on a bed of spinach and potatoes, drizzled with your red wine and olive sauce.
40 mins
2 serving

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