Rib Eye Steak with little roasties, red onion & spinach
2 pkts of Inisvale Irish Rib Eye Steaks
1Kg Baby Potatoes, cut in half length ways
3 Red Onions, peeled and cut into 6 wedges each
2 Solo Garlic, peeled and sliced
½ bag of Meadow Fresh Baby Spinach
1 tbsp Dairy Manor Garlic Butter
4 tbsps Primadonna Extra Virgin Olive Oil
Kania Salt and Pepper
Set your oven to 165ºC.
Put your potatoes, onions, garlic and most of the olive oil on a roasting tray, season and place in the oven for 30 minutes turning once or twice during cooking.
When the potatoes are nearly done brush the steaks with the remaining olive oil, season and cook on a grill pan or a hot frying pan, 3 minutes on either side will give you a nice pink steak, if you like your steak cooked more, simply leave it in the pan for another minute or two.
Meanwhile fold the spinach through the cooked potatoes, the residual heat will wilt it. Season and set the steaks on top then smear with the garlic butter. The lovely juices will
drip into the spuds below and make them really special.