- 2 large potatoes, skins left on
- 1 tbsp olive oil
- 1 tsp paprika
- 2 cloves garlic, crushed
- 1 tbsp chopped fresh flat-leaf parsley
- 2 x 175g rib eye steaks
- 170 g cherry tomatoes, washed
- 2 tbsp chopped fresh washed coriander
- 0.5 red onion, sliced
- 1 tbsp red wine vinegar
Preheat the oven to 200°C, fan 180°C, gas 6. Cut the potatoes into wedges and toss in ½ tablespoon of the olive oil and a pinch of the paprika. Add to a roasting tin and roast in the oven for 25 minutes. Sprinkle over the garlic and parsley for the last 5 minutes of cooking.
Meanwhile, rub the steaks with the remaining olive oil and paprika and set aside to come to room temperature.
Chop the tomatoes; toss with the coriander, onion and vinegar. Set aside.
Heat a griddle pan to high and cook the steaks for 2½ minutes on each side for medium, or 3½ minutes for well done. Leave to rest for 5 minutes. Serve with the garlic and parsley wedges and salsa.