Organic Rib Eye Steak with Goats Cheese & Red Pepper

Served with Chunky Chilli Oven-baked Chips

(This recipe could also be made using other cuts of beef steak, or with pork loin steaks or chops, or lamb leg steaks, loin chops or cutlets - just adjust the cooking time accordingly.)

Serves: 2 people

Time:

Approx. 8 mins for steak & 45 mins for chunky chips

Cooking times:

Rare: 2 mins each side
Medium: 4 mins each side
Well Done: 6 mins each side

Ingredients:

• 2 Eversfield Organic Rib Eye Beef Steaks
• 50g (2oz) goats cheese
• ½ jar roasted red peppers in olive oil

Chunky Chilli Oven-baked Chips:

• 2 large old potatoes, peeled and cut into chunky chips
• 30ml (2tbsp) olive oil
• 5ml (1tsp) chilli powder

Method:

Place the potato chips on a tray with oil and toss to coat.

Sprinkle with chilli powder and bake in a preheated oven for about 45 mins, until soft and golden brown.

Preheat the grill for at least 5 minutes until really hot. Take rib eye steaks and cook under grill (see cooking times)

One minute before the end of cooking time, top each steak with a large piece of whole pepper and a thick slice of half the goats cheese.

Return to the hot grill and cook for 1 minute until the cheese begins to ooze.

Serve with chunky chilli oven-baked chips and a tomato & basil salad.

(Cooking times are a guide and will depend on the thickness of the steak)