Crab & tangled asparagus salad on toast
Shave asparagus into ribbons to top Tom Kerridge's crab on toast – it isn’t something you see often and gives the dish a chef's touch. It makes a lovely starter
Rib-eye with steak pan potatoes & peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 rib-eye steaks, about 300g each and 2cm thick
- 2 garlic cloves, grated
- 2 tbsp red wine vinegar
- 12 new potatoes, quartered
- 4 tbsp olive oil, plus extra for drizzling
- 25g butter
- 50g frozen peas or fresh
- 8 radishes, sliced, any leaves picked and washed
Method
- STEP 1
Flatten the steaks out slightly with your hands. Mix the garlic with the vinegar and a large pinch of salt and rub over both sides of the steaks and set aside.
- STEP 2
Cook the potatoes in boiling water for 8-10 mins until just tender, then drain and set aside. Meanwhile, heat the oil and butter in a large non-stick frying pan over a high heat and sizzle the steaks for 5-6 mins on each side until nicely seared, then sit on a board to rest. Add the potatoes and pan-fry until starting to brown.
- STEP 3
Pour some boiling water over the peas, then drain and add to the pan with the sliced radishes to heat through for 2 mins, then toss in the radish leaves (if you have them) for 30 secs.
- STEP 4
Carve the steaks into thick slices and drizzle with a bit more oil and some seasoning to make a dressing with the juices. Fan out the meat and serve with the potatoes in a bowl on the side.
