Pan-fried pepper rib-eye

By Drum Digital
14 November 2014

Throw a steak on the grill this weekend!

You’ll need:

2 Steakhouse Classic rib-eye steaks

2 large potatoes, unpeeled

1 onion, diced

3 tbsp. grated Parmesan cheese

¼ cup balsamic vinegar

1 tsp. coarsely ground black pepper

olive oil

salt

Preheat the oven to 160 °C. Slice potatoes in approximately ½ cm thick

slices and place on a baking tray in a single layer. Drizzle with olive oil,

sprinkle with salt and grill for 10 min., turning once. Sprinkle potatoes with

Parmesan cheese, grill for another 3–4 min. or until cheese melts and

potatoes brown. Using a skillet, fry onion over medium heat in 1 tbsp.

olive oil until tender and remove with a slotted spoon. Sprinkle steaks with

pepper and ½ tsp. salt. In the same skillet, cook steaks over medium-high

heat in 1 tbsp. olive oil until brown on both sides. Reduce heat to medium

and spoon off fat. Add vinegar and cooked onion and cook for 1 min.,

stirring to loosen brown bits on skillet. Spoon onion over steaks and serve

with potatoes.

– Recipe courtesy of Nataniël.

For this and other recipes, visit Checkers

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