Tuscan Style Marinated Ribeye / Roasted Potatoes & Green Onions With Goat Cheese / Topped With Salsa Verde & Fresh Pea Shoots Recipe

Cooking Instructions

1. 1

   Marinating the Ribeye

   In a mixing bowl, combine olive oil, rosemary, minced garlic, lemon juice, salt, and black pepper. Add the ribeye steaks and coat them well in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

2. 2

   Preparing the Potatoes

   Preheat the oven to 200°C (400°F). In a large bowl, toss the halved baby potatoes and chopped green onions with olive oil, salt, and pepper. Spread them out on a baking sheet.

3. 3

   Roasting the Potatoes

   Roast the potatoes in the preheated oven for about 25-30 minutes, or until golden brown and tender, stirring halfway through.

4. 4

   Cooking the Ribeye

   Heat a grill or skillet over medium-high heat. Remove the ribeye from the marinade and grill or sear for 4-5 minutes per side for medium-rare, or until your desired doneness is reached. Let the ribeye rest for a few minutes before slicing.

5. 5

   Plating the Dish

   On each plate, place a serving of roasted potatoes and green onions. Top with sliced ribeye, a generous spoonful of salsa verde, and sprinkle with crumbled goat cheese and fresh pea shoots.