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BEEF: Rib Eye Steak with Goats Cheese & Red Pepper (Serves 2)

Rib Eye Beef 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
Cooking Time: Approx. 8 mins for steak & 45 mins for chunky chips

Ingredients:

Rib Eye Beef Steak With Goats Cheese & Red Pepper:

• 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:

1.  Place the potato chips on a tray with oil and toss to coat. 
2. Sprinkle with chilli powder and bake in a preheated oven for about 45 mins, until soft and golden brown. 
3. Preheat the grill for at least 5 minutes until really hot. Take rib eye steaks and cook under grill (see cooking times)
4. 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.
5. Return to the hot grill and cook for 1 minute until the cheese begins to ooze.
6. Serve with chunky chilli oven-baked chips and a tomato & basil salad.

Cooking times:

• 2 mins each side – Rare steak
• 4 mins each side – Medium steak
  
  6 mins each side – Well Done steak