Prep time: 10 minutes
Cooking time: 25 min
- 1 Rib Eye Steak
- 200g Tomatoes
- 300g Green Beans
- 100g Burrata Cheese
- 3 Tbsp Pesto
1. Preheat the oven to 180°C and bring a small pot with salted water to the boil. Thoroughly pat dry the steak. Season with salt, pepper and a drizzle of olive oil.
2. Bring a large frying pan to a high heat and drizzle olive oil. Once hot, sear the steak for 2 minutes on each side including the lateral sides. Then place into the oven and let it cook for 10 minutes. Place the tomatoes on a lined baking tray. Drizzle olive oil, the caramelised balsamic and season with salt and pepper. Place into the oven and let them cook for 15 minutes.
3. Meanwhile, remove the top ends off the green beans leaving the little tails on. Place in the boiling water and cook for 2-3 minutes until softened. Drain and refresh the beans under running water until room temperature. Season with salt, pepper and a drizzle of olive oil. Toss well and set aside.
4. Remove the steak from the oven and let it rest for 10-15 minutes. Once the steak is well rested, cut the meat from the bone and slice into 1cm slices. Serve with pesto, roasted tomatoes, green beans and burrata cheese.