Chargriddled Rib-Eye with Balsamic Roast Onions and Sauté Potatoes

Paul Bloxham's mouth-watering main course of meltingly tender beef steaks, caramelised onions and crisp golden potatoes is quick and easy to make
By Paul Bloxham
Chargriddled Rib-Eye with Balsamic Roast Onions and Sauté Potatoes
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

For the steaks

  • 4x250 g Kobe rib-eye steaks
  • 1 tbsp olive oil

For the onions

  • 1 tbsp extra virgin olive oil
  • 12 large shallots, boiled in their skins and peeled
  • 100 ml balsamic vinegar

For the potatoes

  • 4 Maris Piper potatoes, boiled in their skins, peeled and sliced
  • 1 tbsp olive oil
  • 1 tbsp butter

Method

1. For the steaks: heat a griddle pan over a high heat. Brush the steaks with oil and sear quickly on both sides until browned. Season well with salt and pepper. Continue to cook until done to your liking. Keep warm.

2. For the onions: heat a pan over a medium high heat. Add the oil and shallots and cook, stirring occasionally, for 4-5 minutes, until soft.

3. Add the balsamic vinegar to the pan and turn the shallots in the vinegar for about 1-2 minutes, until the vinegar has evaporated and the onions are glazed to a deep brown colour.

4. For the potatoes: heat a sauté pan or frying pan over a medium high heat. Add the oil and butter to the pan. Gently cook the potatoes until golden brown and crisp. Drain and season with salt and pepper.

5. To serve: place the steaks on serving plates accompanied by the onions and potatoes.

Wine recommendation: Pillar Box Red, 2005.
This recipe appeared on Great Food Live on 9/11/06.

Rate This Recipe

1
2
3
4
5