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Chargrilled Rib-Eye Steak with Spicy Wedges and Balsamic Tomato

Pan-seared rib-eye steak served with oven-roasted spicy potato wedges and a balsamic-glazed roasted tomato half.

BeefMain CourseHigh ProteinSpicySteak

Estimated Nutrition

Per Serving Total
Calories 1184.5 kcals 1184.5 kcals
Carbohydrates 42.6 grams 42.6 grams
Fat 98.4 grams 98.4 grams
Protein 39.2 grams 39.2 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Balsamic Vinegar
Meat
150
g
Rib-Eye Steak
NutsSeeds
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
1
clove
Garlic
finely chopped
0.5
tsp
Chilli Flakes
dried
1
sprig
Rosemary
roughly chopped
OilsFats
15
ml
Olive Oil
for steak
30
ml
Olive Oil
for wedges
30
ml
Olive Oil
for tomato
Vegetables
1
piece
Baking Potatoes
cut into about 6 wedges
0.5
piece
Beef Tomato
half

Steps

  • Preheat the oven to 200°C.
  • Heat a griddle pan until hot.
  • Rub the steak with oil and season with salt and pepper.
  • Fry the steak for 2-5 minutes on each side.
  • Sauté potato wedges, garlic, and chilli flakes in an ovenproof pan until colored.
  • Add rosemary and bake the wedges in the oven for 12-15 minutes until tender.
  • Fry the tomato cut-side down in a small pan until colored.
  • Drizzle with balsamic vinegar and remaining oil then roast for 8-10 minutes.
  • Serve the steak accompanied by the wedges and roasted tomato.