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Grilled rib-eye served with rucola, Parmesan and cherry tomatoes


  • 300g rib-eye steak
  • 50g cherry tomatoes
  • 1 handful rucola
  • Parmesan shavings
  • 5 tsp olive oil
  • Fresh seasoning



Season the rib-eye steak well on both sides with salt and pepper. Next, on a preheated griddle pan, cook the meat to your liking on both sides. It is suggested that the meat is cooked to medium rare or medium to preserve quality. Meanwhile, toss together all the remaining ingredients in a salad bowl. Pour over the olive oil and season well with salt and pepper. Toss together again. When you are ready to serve, plate the cooked rib-eye on your serving plate and top with rucola salad. Drizzle with a little extras olive oil and serve.

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