Rib Eye Steak with Goats Cheese and Red Pepper
Easy to cook and suitable for any cut of beef steak, or even pork loin or lamb rump steaks. This recipe could also be made using other cuts of beef steak, or with pork loin steaks or chops, or lamb leg steaks, loin chops or cutlets - just adjust the cooking time accordingly.
2 Eversfield Organic Rib Eye Beef Steaks
50g (2oz) goats cheese
1/2 jar roasted red peppers in olive oil
2 large old potatoes, peeled and cut into chunky chips
30ml (2tbsp) olive oil
5ml (1tsp) chilli powder
Chunky Chilli Oven-baked Chips
Place the potato chips on a tray with oil and toss to coat.
Sprinkle with chilli powder and bake in a preheated oven for about 45 minutes until soft and golden brown.
Preheat the grill for at least 5 minutes until really hot. Take the rib eye steaks and cook them under the grill (see cooking times).
One minute before the end of cooking time, top each steak with a large piece of whole pepper and a thick slice of half of the goat cheese.
Return the steaks to the grill and cook for 1 minute until the cheese begins to ooze.
Serve with chunky chilli oven-baked chips and a tomato & basil salad.