Ribeye, bean salad and oven-baked potatoes
Recipe for juicy steak served with a warm bean salad and oven-baked potatoes.
Servings 4 people
Ingredients
The steak
- 4 good steaks, I prefer ribeye
- Salt and pepper
- Oil
The salad
- 200 g fine green beans (haricots verts), preferably fresh
- 250 g tenderstem broccoli
- 1 handful pine nuts
- A little oil
The dressing
- 70 g sun-dried tomatoes, cut into strips
- 75 ml olive oil, – or the oil from the sun-dried tomatoes
- 1 handful parsley, finely chopped
- 3 sprigs basil, leaves only – finely chopped
- 2 cloves garlic, grated or crushed
- 50 g parmesan, crumbled/roughly chopped
- Salt and pepper
The sides
- 1 kg small potatoes
- 2-3 onions
- 1-2 tbsp oil
- Salt and pepper
- Other seasoning, optional
Instructions
The sides
- Scrub the potatoes clean, but leave the skins on. Pat them dry with a tea towel.
- Toss the potatoes with a little oil and salt and spread them out on a baking tray.Add other seasonings to taste, if you like.
- Halve the onions and place them cut side down on the same baking tray, - rub them in a little of the oil from the potatoes if you like.
- Bake the potatoes and onions in a preheated conventional oven (top and bottom heat) at 180°C for approx. 30-40 min.
The steak
- Take the steaks out of the fridge well in advance and season them with salt and pepper.
- Heat a little oil in a frying pan; it needs to be smoking hot.
- Fry the steaks over a high heat for a couple of minutes on each side, - depending on their thickness and how you like your steak cooked.
- Set the steaks aside on a chopping board and let them rest while you make the salad.
The dressing
- Stir the ingredients for the dressing together and season with salt and pepper.
- Leave the dressing to stand on the worktop while you prepare the salad.
The salad
- Toast the pine nuts in a dry frying pan and set them aside.
- If your green beans are fresh, rinse them thoroughly and trim off the stalk ends. If they are frozen, you can use them straight from the freezer.
- Trim the tenderstem broccoli and halve the stems lengthways.
- Heat a little oil in a frying pan and fry the green beans and tenderstem broccoli over a good high heat for approx. 5 minutes, – or until cooked to your liking. Season with salt and pepper.Both vegetables should still have some bite.
- Tip them into a bowl and toss them well with the dressing. You can also toss them with the dressing in the pan, – some of the parmesan will simply melt a little from the heat of the pan.
Serving
- Serve the steak with the oven-baked potatoes, baked onions and the warm bean salad, - sprinkle with the toasted pine nuts.If you like, give the onions a slightly "charred" surface with a kitchen blowtorch.