Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Ribeye steak with new potatoes, blue cheese and watercress recipe

13 ratings

Ingredients

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

Cook the potatoes in a large pan of boiling salted water for 15 minutes or until tender, then drain and set aside.
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.
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.
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.
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.