Ribeye-steak-crispy-potatoes-and-runner-beans

Ribeye steak with crispy potatoes and runner beans

Lemon adds zing to this amazing starter to share

By , 28 January 2019

(5 votes)

Ribeye steak with crispy potatoes and runner beans

  • 25 Mins

  • Serves: 2

Nutritional Info
Each 211g serving contains

  • Energy

    1616KJ

    386KCAL

    19%

  • Fat

    23.2g

    high

    33%

  • Saturates

    9.7g

    high

    49%

  • Sugars

    1.3g

    low

    1%

  • Salt

    0.32g

    low

    5%
of your reference intake.
Typical energy values per 100g: 766kJ/183kcal.
Ingredients
  • 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
Method

  • 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.