RIB-EYE WITH LEMON POTATOES AND ROCKET SAUCE
Serves four
- 2 EMH dry-aged beef rib-eye steaks
- 600 g smaller potatoes
- 8 garlic cloves
- 120 ml freshly squeezed lemon juice
- salt
- cold-pressed olive oil
sauce:
- 30 g rocket leaves
- 20 g flat-leaf parsley
- 2 garlic cloves
- chilli flakes
- salt
- freshly ground black pepper
- 150 ml cold-pressed olive oil
- 2 tbsp red wine vinegar
Prepare the sauce. This amount yields a small jar and keeps in the fridge for a good two weeks. Peel the garlic cloves and finely chop along with the herbs. Transfer to a small bowl or jar. Add the oil and vinegar, season with salt, pepper and chilli flakes and mix well (if possible, make the sauce the day before, the flavours blend and intensify as it sits). Squeeze the lemon juice and peel the garlic cloves, place in a saucepan with the potatoes and salt, adding enough water to cover. Bring to a boil and cook until the potatoes are tender. Drain, halve and transfer to a baking tray lined with parchment paper. Drizzle with olive oil and brown under the oven grill element. Alternatively, you can brown the potatoes in oil in a pan.
