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Rib-eye steak with red wine & pastrami sauce

Steak with chips and sauce on plate

Partnered content with ALDI

Rib-eye steak with red wine & pastrami sauce

Name: Rib-eye steak with red wine & pastrami sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 2 Aldi Specially Selected 100% British Beef Wagyu Ribeye Steaks (about 227g each); 2 tbsp vegetable oil; 80g butter; 2 garlic cloves; 2 thyme sprigs; ½ lemon juiced; 1 shallot finely chopped; 100ml red wine; 200ml fresh beef stock; 50g pastrami finely chopped; 1 green chilli deseeded and chopped; 1 tbsp chopped parsley; chips (use ready-made or see 'Goes well with' for recipe) and gherkin ketchup, to serve

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Serves 2

Easy

Prep: 30 mins

Cook: 20 mins

A star rating of 3.6 out of 5.5 ratingsRate

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Steak and chips is an unbeatable main course. Try this juicy rib-eye for two with our tangy gherkin ketchup and red wine and pastrami sauce

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chunky oven chips

A star rating of 4.7 out of 5.197 ratings

Homemade ketchup

A star rating of 4.3 out of 5.21 ratings

Gherkin ketchup

A star rating of 5 out of 5.2 ratings

This recipe has been produced and tested in partnership with ALDI

Ingredients

Nutrition

Units:

MetricUS

2 Aldi Specially Selected 100% British Beef Wagyu Ribeye Steaks

(about 227g each)
2 tbsp vegetable oil
80g butter
2 garlic cloves
2 thyme sprigs
½ lemon

juiced
1 shallot

finely chopped
100ml red wine
200ml fresh beef stock
50g pastrami

finely chopped
1 green chilli

deseeded and chopped
1 tbsp chopped parsley
chips

(use ready-made or see 'Goes well with' for recipe) and gherkin ketchup, to serve

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Nutrition: per serving

kcal851
fat62g
saturates28g
carbs3g
sugars2g
fibre1g
protein60g
salt1.8g

Method

step 1

Season the Aldi Wagyu Ribeye Steaks with salt. Heat the oil in a frying pan large enough to fit both steaks, then add half the butter and once melted and foaming, add the garlic and thyme. Carefully put the steak in the pan and cook for 3 mins for rare, 4 mins for medium and 6 mins for well done, flip the steak and repeat. Once cooked, add a squeeze of lemon juice to the pan and spoon the lemony butter over the steak. Transfer the steaks to a warm plate and cover.
step 2

Pour off the fat from the pan, discard the garlic and thyme and wipe out with kitchen paper. Place the pan back on the heat, add half the remaining butter, and once melted, add the shallot and fry for 30 seconds, then add the wine and reduce to a glaze. Pour in the stock and bring up to the boil, then add the pastrami and chilli and warm through. Finally, stir in the parsley. Put the steaks on plates and spoon over the sauce, with the ketchup (see recipe below) and chips on the side.

Recipe from Good Food magazine, February 2019

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A star rating of 3.6 out of 5.5 ratings

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