Ribeye steak with new potatoes, blue cheese and watercress recipe
Created by The Tesco Recipes team
Saturday night dinner, sorted. Ribeye steak needs no introduction, but these new potatoes elevate it to another level. The honey and mustard give them a sweet, tangy twist, while stirring through Gorgonzola brings an extra bit of indulgence.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 898 calories / serving
Ingredients
- 500g new potatoes, halved if large
- 5 tbsp olive oil
- 1 red onion, cut into wedges
- 2 tsp sherry or white wine vinegar
- 1 heaped tsp wholegrain mustard
- 1 tsp honey
- 4 x 227g Tesco Finest ribeye steaks
- 1 x 80g bag watercress
- 75g Gorgonzola, crumbled into small pieces
Each serving contains
- Energy
- 3735kJ 898.0kcal
- Fat
- 68g
- Saturates
- 23g
- Salt
- 0.7g
- Sugars
- 4g
of the Reference intake
Carbohydrate 21.5gProtein 49.1gFibre 3.1g
Method
- Cook the potatoes in a large pan of boiling salted water for 15 minutes or until tender, then drain and set aside.
- Meanwhile, heat 1 tablespoon of the olive oil in a frying pan, add the onion and fry on a medium heat for 5 minutes or until coloured slightly and softened. Remove from the heat and tip into a large bowl, then add the cooked potatoes.
- Whisk 3 tablespoons of olive oil together with the vinegar, mustard and honey until emulsified, then season. Pour it over the onions and potatoes and stir together.
- Heat a griddle pan until smoking hot, drizzle the steaks with the rest of the olive oil and season well. Fry for 3 minutes each side for rare; 4-5 minutes for medium; or 6-7 minutes for well-done. Cover with foil and allow to rest for 5 minutes.
- When you are ready to serve, stir the watercress and the Gorgonzola through the onions and potatoes. Put one steak on each plate and serve immediately with the potato salad on the side.
- See more Steak recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
