Ribeye steak with crispy potatoes and runner beans
- 100g frozen Asda Golden Crispy Potatoes
- ½tbsp rapeseed oil
- 227g Extra Special British Aberdeen Angus Ribeye Steak, at room temperature
- 1 lemon, halved
- 5g unsalted butter
- 5g flat-leaf parsley, roughly chopped
- 80g Asda Traditional Cut Runner Beans
Cook the crispy potatoes according to the pack instructions.
Heat a frying pan on high until it starts to smoke. Rub the oil over both sides of the steak.
Add the steak to the hot pan. Cook as preferred. After turning the steak, add the lemon halves, sliced side down, and the butter. Rest the steak on a plate, covered, for 5 mins.
Take the pan off the heat and squeeze in the juice from the lemon halves. Stir in the chopped parsley.
Boil the beans for 2-3 mins until tender. Drain.
Slice the steak, drizzle with the pan juices and season with black pepper. Serve with the veg and lemon halves.