Ribeye Tagliata with rocket and rosemary potatoes
Slicing the beef in the Italian tagliata style makes it go further, but if your guests are big eaters, you might want the insurance of three steaks, rather than two. Serves 4.
800g large new season's potatoes (a good use for the dense pukekohe potatoes), peeled
2-3 Tbsp coconut oil, or any light vegetable oil
1/2 red onion, sliced
8 garlic cloves, unpeeled but squashed
2 twigs fresh rosemary
Sea salt and pepper
2 thick ribeye steaks, 300g each
2 Tbsp olive oil
150g rocket leaves
Cut the potatoes into 1.5-centimetre cubes. Heat the oil in a frypan or divide between two pans; the potatoes should form one layer.
Add the potatoes, red onion, garlic cloves and rosemary. Cook over a gentle heat, moving the potatoes around, for 20 minutes or until tender, then raise the heat to medium and cook for 10 minutes until golden brown.
Take out the onion when it's crisp and the garlic cloves when soft inside. Drain the potatoes on a paper towel, toss with sea salt and keep warm.
Heat a grill pan or the barbecue to medium and remove the beef from the fridge for 20 minutes before grilling.
Brush both sides with olive oil, season well and grill for 7 minutes on the presentation side until well browned, then turn and cook for 4 minutes on the other side, or to your liking.
Rest in a warm place for 10 minutes, then thickly slice the beef at a 45-degree angle. Arrange slices in a single layer on a large, warm plate or on individual warm dinner plates.
Strew with sea salt, pepper, roast potatoes, garlic cloves and rocket leaves. Drizzle with a little extra-virgin olive oil and serve immediately.
- © Fairfax NZ News