4 tbsp olive oil
4 rib-eye steaks
Salt and black pepper
4 shallots, sliced
2 garlic cloves, crushed
1sprig of fresh rosemary
4 tbsp balsamic vinegar
250ml red wine
Knob of butter
Chips or roast potatoes
- Heat half of the oil in a pan over a high heat until very hot. Season the steaks and cook for 2-3 minutes per side or until cooked to your liking. Transfer to a plate, tent loosely with tin foil and set aside to rest.
- Heat the remaining oil in the same pan over a medium-high heat and cook the shallots for 3-4 minutes until lightly browned, stirring often. Add the garlic and rosemary and season with black pepper. Cook for a further minute, stirring constantly.
- Add the balsamic vinegar and wine and cook for 3-4 minutes until syrupy, scraping any sticky bits from the bottom of the pan with a wooden spoon.
- Season to taste, then whisk in the knob of butter. Add any juices that have been released from the steaks just before serving.
Note: sirloin steaks can be used as an alternative to rib-eye steaks, if you wish.
Per Serving 592kcals, 30.5g fat (9.3g saturated), 4g carbs, 0.6g sugars, 61.1g protein, 0g fibre, 0.166g sodium
With their strong, earthy flavour, steak and beef work well with other full flavours like horseradish, mustard, black pepper, garlic, blue cheese, butter, green peppers, potatoes, onions and mushrooms