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Rib-eye steak with herb vinaigrette & chard

This vinaigrette is incredibly versatile and can be used as a sauce, dressing or marinade. In this dish its paired with beautifully wilted Swiss chard, which contains around 13 different antioxidants. Its nutrient-dense leaves come only second to spinach in terms of nutrient richness. This dish, created by personal trainer and online health coach, Max Lowery, is extremely quick to make and can be on the table in 15 minutes.

Time

15 mins

Serves

1

Difficulty

Easy

Ingredients

• 200g Field & Flower rib-eye steak
• 2 tablespoons of Longmans salted butter roll
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper

For the vinaigrette:
• 1 shallot, finely chopped
• 3 small gherkins, finely chopped
• A handful of fresh coriander, finely chopped
• A handful of fresh chives, finely chopped
• 1 teaspoon Dijon mustard
• 2 teaspoons wine vinegar
• 1 teaspoon honey
• 4 tablespoons rapeseed oil
• 1 teaspoon capers

Instructions

1. In a bowl combine the vinaigrette ingredients and set aside.

2. Heat a frying pan until hot, add the half the butter, olive oil and the steak and fry on one side for 2 minutes (without moving the steak), or until browned.

3. Turn the steak over and cook for a further 2 minutes, then remove the pan from the heat and leave the steaks to rest.

4. Heat a pan with the remaining butter and cook the chard for 5 minutes until wilted. Season with salt and pepper.

5. Serve on a plate, drizzle the vinaigrette over the steak with the chard on the side.