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
Cooking and eating with my family and friends