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  • 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


  1. 1

    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.

  2. 2

    Meanwhile, rub the steaks with the remaining olive oil and paprika and set aside to come to room temperature.

  3. 3

    Chop the tomatoes; toss with the coriander, onion and vinegar. Set aside.

  4. 4

    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.

Nutritional Details

Each serving provides
  • Energy 3186kj 761kcal 38%
  • Fat 43.9g 63%
  • Saturates 20.1g 101%
  • Sugars 6.4g 7%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 569kj/136kcal

Each serving provides

40.8g carbohydrate 1.1g fibre 49.9g protein

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