Crab & tangled asparagus salad on toast
Shave asparagus into ribbons to top Tom Kerridge's crab on toast – it isn’t something you see often and gives the dish a chef's touch. It makes a lovely starter
Rib-eye with steak pan potatoes & peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 rib-eye steaksabout 300g each and 2cm thick
- 2 garlic clovesgrated
- 2 tbsp red wine vinegar
- 12 new potatoesquartered
- 4 tbsp olive oilplus extra for drizzling
- 25g butter
- 50g frozen peasor fresh
- 8 radishessliced, any leaves picked and washed
Nutrition: Per serving
- kcal573
- fat41g
- saturates16g
- carbs19g
- sugars2g
- fibre3g
- protein29g
- salt0.5g
Method
step 1
Flatten the steaks out slightly with your hands. Mix the garlic with the vinegar and a large pinch of salt and rub over both sides of the steaks and set aside.
step 2
Cook the potatoes in boiling water for 8-10 mins until just tender, then drain and set aside. Meanwhile, heat the oil and butter in a large non-stick frying pan over a high heat and sizzle the steaks for 5-6 mins on each side until nicely seared, then sit on a board to rest. Add the potatoes and pan-fry until starting to brown.
step 3
Pour some boiling water over the peas, then drain and add to the pan with the sliced radishes to heat through for 2 mins, then toss in the radish leaves (if you have them) for 30 secs.
step 4
Carve the steaks into thick slices and drizzle with a bit more oil and some seasoning to make a dressing with the juices. Fan out the meat and serve with the potatoes in a bowl on the side.
