Ingredients
2 ribeye steaks
Freshly ground black pepper
1 Tbsp olive oil
8 new potatoes
Mixed salad leaves
8 cherry tomatoes
¼ cup slivered almonds, toasted
½ cup fresh croutons
2 Tbsp olive oil
1 Tbsp balsamic vinegar
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Cooking Directions
Coat steaks with freshly ground black pepper and olive oil. Grill or pan-fry for 3 minutes each side. Rest steak for 3 minutes.
Gently simmer potatoes for 15-20 minutes. Mix salad leaves with tomatoes, almonds and croutons. Toss with olive oil and balsamic vinegar. Serve with new potatoes and salad.
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