Steak with tomato & chilli salad

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olive magazine

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Recipe by olive magazine

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1. Heat a heavy-based pan, add a little olive oil and fry the steaks on each side; 3 minutes for rare, 4 for medium. Rest, covered, for 10 minutes. Toss the spinach in a bowl with the tomato, chilli and cheese, and dress with olive oil, balsamic and seasoning. Serve with the steak.

Per serving

513 kcalories, protein 54.9g, carbohydrate 4.2g, fat 30.9 g, saturated fat 14.2g, fibre 1.8g, salt 2.36 g

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• vickivale

  01 November 2007

  vickivale rated and commented on this recipe

  

  gorgeous! really good recipe if you aren't much of a gifted cook - if you want to impress people!

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• Beth

  05 March 2008

  Beth rated and commented on this recipe

  

  Really nice, couldn't find any beef tomatoes (must be the wrong time of year) so I used so baby plum tomatoes instead. I am not sure it needed the chilli - I think it rather took away from the other flavours.

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• Jean

  10 October 2008

  Jean rated and commented on this recipe

  

  I couldn't find beef tomatoes in my local Sainsburys but managed with what I had. The salad was lovely though. Steak cooked to perfection, first time with rib eye and found it a bit fatty but tasty. Would use salad leaves instead of spinach next time but on the whole a lovely Friday evening meal.

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Ingredients

• olive oil
• 2 x 200g rib-eye steaks
• 100g baby spinach
• 1 beef tomato , ripe, halved and sliced
• ½ chilli , finely chopped
• 100g feta cheese , crumbled
• balsamic vinegar

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• olive oil
• 2 x 200g rib-eye steaks
• 100g baby spinach
• 1 beef tomato , ripe, halved and sliced
• ½ chilli , finely chopped
• 100g feta cheese , crumbled
• balsamic vinegar

Per serving

513 kcalories, protein 54.9g, carbohydrate 4.2g, fat 30.9 g, saturated fat 14.2g, fibre 1.8g, salt 2.36 g

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