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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 rib-eye steaks
  • 170g cherry tomatoes
  • 2 tbsp chopped fresh coriander
  • ½ red onion, sliced
  • 1 tbsp red wine vinegar


  1. 1

    Preheat the oven to 200°C/gas mark 6. Cut the potatoes into wedges and toss in half the olive oil and 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. Chop the tomatoes, then toss with the coriander, red onion and vinegar. Set aside.

  3. 3

    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, then 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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