Grilled Ribeye with Lyonnaise Potatoes and Garlic Lemon Butter.

Ingredients

• 200g ribeye steak
• salt and fresh ground pepper

For the potatoes

• 1 kg Agria potatoes peeled and thickly sliced
• 1 large red onion- peeled and sliced thinly
• 70gr butter unsalted
• chopped Italian parsley( large pinch)
• salt and ground black pepper( pinch)
• canola oil for shallow frying

For the garlic butter

• 80g of unsalted butter
• zest and juice from one lemon
• 10g of crushed garlic
• chopped italian parsley(good pinch)
• salt and fresh ground black pepper

Method

Par-boil the potaotes until just starting to go tender but not breaking up.

Melt the butter and gently soften the onions over a moderate heat until brown, soft and sweet.

Make the butter: put the juice and zest in a saucepan with the butter and garlic and warm gently, shaking continuously until the butter melts and starts to emulsify.

When this is done add the parsley and season. Put aside somewhere warm.

Heat canola oil for frying the potatoes, and heat a grill pan to grill the steaks.

Season the steaks well and grill to your liking (allow to rest 2 to 3 minutes).

Deep fry the potaoes until crispy then drain and toss with the onions.

Season well and mix in chopped parsley.

Arrange the potatoes on four plates, top with the steaks, and drizzle with the garlic butter.

Note

Ribeye is best cooked medium rare, but no more than medium.

Serve with a green vegetable if you like. Perhaps some broccolini or even par-boiled then sauteed Brussels sprouts.

Wine Match

Cable Bay Five Hills/ Reserve Merlot