4 x 300 g rib-eye steaks
2 Tbs olive oil
400 g cherry tomatoes
1 Tbs chopped fresh rosemary needles
2 cloves garlic – chopped
2 Tbs capers – roughly chopped
salt freshly ground black pepper
1 Tbs butter
zest of 1 lemon
1 Tbs chopped
flat leaf parsley grated Parmesan
Leave the steaks out of the fridge until you are ready to cook them – they should be at room temperature. Heat the olive oil in a large frying pan and add the tomatoes, cooking them till the skins burst. Add the rosemary, garlic and capers, and cook for six minutes. Season with salt and pepper, stir in the butter and lemon zest, and cook for a minute. Stir in the parsley and set aside while you cook the steaks. Season the steaks and fry them in a really hot pan to the way you like them – I like mine medium rare. Keep them warm while you reheat the tomatoes. Place the steaks onto warmed plates, top with tomatoes and a dusting of freshly grated Parmesan, and serve with a rocket salad.
Tip: This is delicious served with polenta.