Skip to content
Ribeye steak with new potatoes, blue cheese and watercress recipe

Ribeye steak with new potatoes, blue cheese and watercress recipe

14 ratings

See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 705 calories / serving


  • 5tbsp olive oil
  • 1 red onion, cut into wedges
  • 1-2tbsp sherry vinegar
  • 2tbsp white wine vinegar
  • 1tsp wholegrain mustard
  • 1tsp runny honey
  • 4 x 225g (7oz) thick rib-eye steaks
  • 1x85g bag of watercress
  • 75g (3oz) Gorgonzola
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    32g 46%
  • Saturates

    11g 55%
  • Sugars

    7g 8%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 44.9g Protein 62.6g Fibre 4.5g


  1. Cook the potatoes in a large pan of boiling salted water for 15 minutes or until tender, then drain and set aside.
  2. Meanwhile, heat 1 tablespoon of the olive oil in a frying pan, add the onion and fry on a medium heat for 5 minutes or until coloured slightly and softened. Remove from the heat and tip into a large bowl, then add the cooked potatoes.
  3. Whisk 3 tablespoons of olive oil together with the vinegar, mustard and honey until emulsified, then season. Pour it over the onions and potatoes and stir together.
  4. Heat a griddle pan until smoking hot, drizzle the steaks with the rest of the olive oil and season well. Fry for 3 minutes each side for rare; 4-5 minutes for medium; or 6-7 minutes for well-done. Cover with foil and allow to rest for 5 minutes.
  5. When you are ready to serve, stir the watercress and the Gorgonzola through the onions and potatoes. Put one steak on each plate and serve immediately with the potato salad on the side.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.