I made this recipe in the middle of January. It is definitely one you should really make in the height of summer. It is to Angela's credit that it tastes so good it doesn't really matter when you have it.
'Angela’s Hartnett's Cucina' is another one of those books that I don't use very much. This recipe convinced me that I need to do so more often. It has all the qualities that I look for, it's really tasty, really simple to make and has a certain degree of culinary alchemy that raises it above the norm.
Martha, Joe, Lisa and I all enjoyed this one ... its cross-generational appeal is the final touch that ensures its place in our foodie affections.
Ingredients
For the red wine vinaigrette
100ml olive oil
20ml/1fl oz Cabernet Sauvignon vinegar (good red wine vinegar will do)
Salt
For the steak
2 tbsp olive oil
1tbs butter
4 x 250-300g/11oz rib-eye steaks (or sirloin steaks)
12 cherry plum tomatoes, de-seeded, cut into halves
10 black olives, pits removed and coarsely chopped
10 caper berries chopped in half
Method
1. Make the vinaigrette with the olive oil and red wine vinegar and a little salt and leave to one side.
2. For the steak, heat the oil and butter in a heavy-based frying pan, make sure it's really hot
3. Cook the steak should take about five or six minutes (for medium) turning and colouring on both sides. When ready remove from the pan and allow to rest for a few minutes.
4. Add the tomatoes, olives and caper berries to the pan and quickly sauté for a minute or two.
5. Add the contents of the pan to the vinaigrette.
6. Slice the steaks across into 6 or 7 pieces.
7. Pour the vinaigrette with the tomatoes and olives over the steaks.
8. Serve with rocket salad and potatoes of your choice
'Angela’s Hartnett's Cucina' is another one of those books that I don't use very much. This recipe convinced me that I need to do so more often. It has all the qualities that I look for, it's really tasty, really simple to make and has a certain degree of culinary alchemy that raises it above the norm.
Martha, Joe, Lisa and I all enjoyed this one ... its cross-generational appeal is the final touch that ensures its place in our foodie affections.
Ingredients
For the red wine vinaigrette
100ml olive oil
20ml/1fl oz Cabernet Sauvignon vinegar (good red wine vinegar will do)
Salt
For the steak
2 tbsp olive oil
1tbs butter
4 x 250-300g/11oz rib-eye steaks (or sirloin steaks)
12 cherry plum tomatoes, de-seeded, cut into halves
10 black olives, pits removed and coarsely chopped
10 caper berries chopped in half
Method
1. Make the vinaigrette with the olive oil and red wine vinegar and a little salt and leave to one side.
2. For the steak, heat the oil and butter in a heavy-based frying pan, make sure it's really hot
3. Cook the steak should take about five or six minutes (for medium) turning and colouring on both sides. When ready remove from the pan and allow to rest for a few minutes.
4. Add the tomatoes, olives and caper berries to the pan and quickly sauté for a minute or two.
5. Add the contents of the pan to the vinaigrette.
6. Slice the steaks across into 6 or 7 pieces.
7. Pour the vinaigrette with the tomatoes and olives over the steaks.
8. Serve with rocket salad and potatoes of your choice
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