Rib-Eye Steaks with Tomatoes and Olives

Pan-seared rib-eye steaks served with sautéed tomatoes, olives, caperberries, spinach, and rosemary potatoes in a red wine vinaigrette.

High Protein Gluten Free Steak Rib-Eye Saturday Kitchen

Estimated Nutrition

Calories

1367.1

kcal / serving

5468.4 kcal total

Carbs

11.1g

per serving

44.2 g total

Fat

121.4g

per serving

485.4 g total

Protein

62.2g

per serving

248.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Cabernet Sauvignon Vinegar

red wine vinegar

Dairy

Butter

Liquids

splash

Red Wine

for deglazing

Meat

piece

Rib-Eye Steak

250-300g each

NutsSeeds

clove

Garlic

handful

Rosemary

needles only

OilsFats

300

Olive Oil

for the red wine vinaigrette

Olive Oil

for cooking the steak (2 tbsp)

Olive Oil

for the potatoes (2 tbsp)

Vegetables

piece

Plum Tomatoes

peeled, de-seeded, and quartered

piece

Black Olives

pits removed

Caperberries

approx 2 tbsp

300

Salad Potatoes

pre-cooked

200

Spinach

Method

Combine 300ml olive oil and 30ml red wine vinegar to make the vinaigrette and set aside.

Heat 30ml olive oil and 30g butter in a heavy-based frying pan.

Cook the steaks for five minutes, turning to color both sides, then remove and rest.

Quickly sauté the tomato quarters, olives, and caperberries in the same pan.

Deglaze the pan with red wine and mix the pan contents into the prepared vinaigrette.

Sauté the pre-cooked potatoes, garlic, and rosemary in olive oil until golden in a hot pan.

Wilt the spinach quickly in a separate hot frying pan.

Serve steaks over spinach and potatoes topped with the tomato and olive vinaigrette.