Juicy marinated rib-eye steaks are served with fresh made sun dried tomato and quinoa flatbread and a garlic cannellini puree.


  • For the steaks

  • 2 rib eye steaks

  • 1 clove of garlic

  • 2 sun dried tomatoes, finely chopped

  • 2 sprigs oregano, chopped

  • Sea salt and pepper

  • For the sun dried tomato and quinoa flatbread

  • 3 tbsp cooked quinoa (pronounced ‘keen-wah’)

  • 225g plain flour

  • 3 tsp cumin seeds

  • 3 tsp sumac, half for dough

  • 1½ tsp smoked paprika

  • 2 tsp sumac

  • 4 sun dried tomatoes in olive oil, drained and finely chopped (if not in oil, pre- soak in boiling water before chopping)

  • 3 tbsp yoghurt

  • 4½ fl oz water

  • Sea salt

  • Dash olive oil

  • For the white bean sun dried tomato puree

  • 1 shallot

  • 2 cloves garlic

  • 1 tin cannellini beans

  • 4 sun dried tomatoes in olive oil (pre-soaked)

  • 50-100ml olive oil

  • Basil, chopped

  • Juice of half a lemon

  • For the sun dried tomato vinaigrette

  • 6 tbsp olive oil

  • 1 or 2 sun dried tomatoes, pre-soaked, chopped finely

  • 3 tbsp balsamic vinegar

  • Rocket leaves


  • For the steaks:

  • 1.

    In a pestle and mortar smash the clove of garlic, oregano and sea salt together, add the chopped sun dried tomatoes and a little of the oil from the sun dried tomatoes.

  • 2.

    Pour over the rib eye steaks and marinade in the fridge for a minimum of 1 hour (preferably overnight).

  • 3.

    Remove from the fridge and allow to come up to room temperature before griddling.

  • 4.

    Pre-heat a griddle pan and cook the steaks over a high heat for 3-4 minutes on each side, allow to rest before slicing.

  • For the sun dried tomato and quinoa flatbread:

  • 1.

    Cook the quinoa in salted water till tender, drain well.

  • 2.

    In a mixer with a dough hook attached, combine flour, cumin, paprika and half of sumac; add quinoa, sundried tomatoes and mix. Add yogurt and slowly add water and mix to form a smooth dough. Let rest at least 30 minutes.

  • 3.

    Work on a floured surface, roll dough as thin as possible, brush with olive oil and sprinkle lightly with salt and remaining sumac and griddle till crisp.

  • For the white bean sun dried tomato puree:

  • 1.

    Finely slice the shallot and garlic and fry in olive oil until softened. Drain and rinse the cannelloni beans and add to the shallots and garlic, then the chopped sun dried tomatoes and warm through.

  • 2.

    In a blender puree all of the ingredients together and slowly drizzle in 50-100ml of olive oil. Once pureed stir through some chopped basil.

  • For the sun dried tomato vinaigrette:

  • 1.

    Mix together the oil, sun dried tomatoes and balsamic vinegar then toss through the rocket leaves.

  • To serve:

  • 1.

    Arrange the slices of steak on a bed of the puree. Garnish with the rocket leaves and place the flatbreads to the side.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 3317kj
  • Fat Total 161g
  • Saturated Fat 45g
  • Protein 130g
  • Carbohydrate 339g
  • Sugar 16g
  • Sodium 3066mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings