Single-portion rib steak with tomato salad and boiled potatoes

Ingredients

For 1 serving

• Ribeye steak150 g
• Potatoes200 g
• Tomatoes180 g
• Red onion20 g
• Dried oregano1 pinch
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. Bring a pan of salted water to the boil; peel the potatoes, cut them into pieces of about 3 cm and boil for 15 minutes, until a knife tip goes in without resistance; drain.
2. Meanwhile wash the tomatoes and cut them into wedges, thinly slice the red onion and dress them with the oregano, half the oil and a pinch of salt.
3. Heat a grill pan or griddle over high heat for 5 minutes, until very hot; cook the rib steak for 4 minutes per side without moving it, until it has a dark crust.
4. Rest it on a board for 5 minutes, then season with salt and pepper and slice.
5. Dress the potatoes with the remaining oil and a pinch of salt and serve with the steak and the tomato salad.