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Recipe

Ribeye Steak with Greek Veg Medley & Kalamata Olive Salsa

Cook time
45 min
Serves
2, 3 or 4
Steps
6

The cut

Ribeye Steak

500 g for 2 people

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Ribeye Steak with Greek Veg Medley & Kalamata Olive Salsa

Ingredients

Steak and veg

  • Ribeye SteakFrom the counter500 g
  • New potatoes375 g
  • Red onion1
  • Red pepper1
  • Long Eggplant125 g
  • Small zucchini 1
  • Cherry tomatoes150 g
  • Garlic cloves2
  • Dried oregano2 g
  • Dried thyme2 g

Salsa

  • Kalamata olives40 g
  • Fresh parsley15 g
  • Red vinegar15 ml
  • Honey15 g
  • Olive oil2 tbsp
  • Water50 ml
  • Lemon1

Method

  1. Roast potatoes

    • Preheat the oven to 220°C/200°C fan.
    • Cut the potatoes into large, bite-sized chunks.
    • Add the potatoes to a large, lined baking tray.
    • Season with salt, black pepper and a drizzle of vegetable oil.
    • Toss well to coat.
    • Bake for 15 min till halfway roasted.

  2. Prep

    • Meanwhile, peel the red onion and deseed the red pepper.
    • Cut the eggplant, zucchini, red onion and half of the red pepper into bite-sized chunks. Reserve half the red pepper for the salsa.
    • Cut the cherry tomatoes into halves.
    • Peel and finely chop the garlic.
    • Place all the cut vegetables into a bowl.
    • Toss with the chopped garlic, oregano, thyme, salt, black pepper and a generous drizzle of oil.

  3. Roast veg

    • Take out the potatoes after 15 min.
    • Add the seasoned vegetables to the tray with the potatoes.
    • Bake for another 20-25 min until tender and slightly crispy.

    Tip: For more char on the vegetables add 5 min to the roasting time.

  4. Make salsa

    • Meanwhile, roughly chop the olives.
    • Finely chop the parsley and remaining half of the red pepper.
    • Place in a bowl and mix together with vinegar, honey, olive oil, a splash of water and a squeeze of lemon juice.
    • Season with some black pepper.

  5. Cook steak

    • Pat the steaks dry with kitchen paper.
    • Rub them with oil and season with salt.
    • Heat a large pan over medium-high heat.
    • Once hot, add the steaks and allow the fat to render/melt.
    • Fry the steaks for 2-3 min on each side, or until cooked to your desired doneness.
    • Transfer the steaks to a plate, and leave them to rest for 3-5 min.

    Tip: Letting the steak rest is just as crucial as frying it. Resting allows the juices to settle and the fibres to relax, resulting in a more tender steak and a cleaner plate.

  6. Serve

    • Serve the Ribeye with Veg Medley and Kalamata Olive Salsa.

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