Rib Eye Steak with Capers and Rocket served with Beetroot Hummous

Ingredients

For the rib eye

• 2 x 200g /7oz rib eye steaks
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Hummous
• 600g cooked, peeled, diced beets
• 2 garlic cloves, finely chopped
• 200g tinned chick peas
• 2 tsp sea salt
• 2 tbsp hot horseradish from jar
• Juice of 1 lemon
• 90ml olive oil

Accompaniments

• 200g beetroot, cooked and cut into wedges
• 2 tbsp cabernet sauvignon vinegar
• 4 tbsp olive oil
• 1 clove garlic, crushed
• 250g cooked, slice jersey royal potatoes
• Small bag of rocket leaves
• 2 tbsp capers, drained
• Olive oil for drizzling
• Chopped chives, to serve