- 2 x ribeye
- 1 x clove garlic
- 1 x stick rosemary
- 1 tablespoon olive oil
- 1 tsp sea salt
- 5-6 ripe vine tomatoes
- 3 x small white onions or shallots cut in half
- 2 x cloves garlic
- 3 x sprigs of thyme( if you have them)
- 2 tablespoon olive oil
- 1 tsp sea salt
- 1/3 +1 Tablespoon olive oil
- 3-4 Tablspoon lemon jucie
- ½ bag 250g spinach
- 1 tsp salt
- 1/3 cup walnuts
- 15gm grated parmesan cheese
Set the Oven to 190 degrees.
Crushed and chop your garlic clove small. Pull off rosemary from stem and chop.
Place your ribeye, chopped garlic and herbs and sea salt into a bowl and coat with your olive oil. Give it a good rub and cover and set aside to marinate.
While waiting for your ribeye to marinate, peel and cut your onion in half. Place whole tomatoes, halved onions whole garlic cloves, thyme into a baking tray and cover with olive oil and sea salt and cover. Place into oven for 30-40 mins or until onions are soft.
Once soft, blend together everything except one garlic clove. Set aside for pesto
Spinach & Walnut Pesto:
In a blender add everything, spinach, walnuts, parmesan, lemon juice, roasted garlic clove from the tomatoes & olive oil and blend until desired consistency.
Cooking the Ribeye……
Heat a frying pan up until medium hot and add a tablespoon of olive oil and add the ribeye. Keep on each side for 3-4 minutes.
Ribeye should be brown on each side.
Take out of pan and place somewhere warm to rest.
Slice your ribeye to desired thickness and place on paper towel to dry excess moisture.
Add you tomato ragu on your plate, top with ribeye and drizzle pesto on top.
Serve with any style of sides…… roast potatoes etc