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Rib-eye steaks with tomatoes and olives
Fruit and vegetables
4 plum
tomatoes
, peeled and de-seeded, cut into quarters
300g/11oz
new potatoes
, cooked
2 cloves of
garlic
small handful of
rosemary
needles
200g/7oz
spinach
Tins, packets and jars
20 black
olives
, pits removed
2 tbsp caperberries
Cooking ingredients
300ml/11fl oz
olive oil
30ml/1fl oz Cabernet Sauvignon
vinegar
2 tbsp
olive oil
Dairy, eggs and chilled
30g/1oz
butter
Meat, fish and poultry
4 x 250-300g/11oz rib-eye
steaks
Other
splash of
red wine
Back to recipe
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