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Pan-fried rib eye steak with Lyonnaise potatoes, rocket and crispy bacon salad with red wine vinegar dressing


  • 1 rib eye steak

  • 6 new potatoes

  • 2 sprigs of thyme

  • 1 sprig rosemary

  • 2 cloves of garlic

  • ½ red onion

  • 100ml cabernet sauvignon vinegar

  • 3tblsp Olive oil

  • 50g pancetta

  • 1 bunch of rocket

  • ½ bunch watercress leaves


  • 1.

    Pre-heat a pan and add 2tblsp olive oil, once hot, add the thinly sliced new potatoes, the garlic and the herbs. Cook for 1 min then add a good knob of butter. Continue cooking until golden brown and tender.

  • 2.

    Add the seasoned steak to a very hot pre heated pan, colour on both sides and cook for 3-4 min. Remove the steak and allow to rest. Add the vinegar to the pan, reduce by half, then the remaining olive oil and a knob of butter.

  • 3.

    Cut the bacon into lardoons and cook the bacon in a pan until crisp.

  • 4.

    Pour a little of the dressing into a bowl and toss the washed salad leaves through it, then add the bacon.

  • 5.

    Place the potatoes into the centre of the plate, then the steak on top then the dressed salad and bacon.

  • 6.

    Drizzle the dressing around.

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