Chargrilled Rib-Eye Steak with Spicy Wedges and Balsamic Tomato

Pan-seared rib-eye steak served with oven-roasted spicy potato wedges and a balsamic-glazed roasted tomato half.

Beef Main Course High Protein Spicy Steak

Estimated Nutrition

Calories

1184.5

kcal / serving

1184.5 kcal total

Carbs

42.6g

per serving

42.6 g total

Fat

98.4g

per serving

98.4 g total

Protein

39.2g

per serving

39.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Meat

150

Ribeye Steaks

NutsSeeds

pinch

Salt

pinch

Black Pepper

freshly ground

clove

Garlic

finely chopped

0.5

tsp

Chili Flakes

dried

sprig

Rosemary

roughly chopped

OilsFats

Olive Oil

for steak

Olive Oil

for wedges

Olive Oil

for tomato

Vegetables

piece

Baking Potatoes

cut into about 6 wedges

0.5

piece

Beef Tomato

half

Method

Drizzle with balsamic vinegar and remaining oil then roast for 8-10 minutes.

Fry the tomato cut-side down in a small pan until colored.

Add rosemary and bake the wedges in the oven for 12-15 minutes until tender.

Sauté potato wedges, garlic, and chilli flakes in an ovenproof pan until colored.

Fry the steak for 2-5 minutes on each side.

Rub the steak with oil and season with salt and pepper.

Heat a griddle pan until hot.

Preheat the oven to 200°C.

Serve the steak accompanied by the wedges and roasted tomato.