Ribeye Steak with Marinated Heirloom Tomato Salad, Burrata and Basil Rocket Pesto

I love the type of meal which you can put in the middle of the table and watch everyone help themselves. This steak burrata salad is perfect for those evenings when you want something light and easy to prepare. It’s full of Italian flavours and delivers on every level. It’s delicious, perfect for a dinner party and by following my simple recipe below you can have everything prepared ahead of time.

Serves 5

1. Pat the steaks dry with kitchen paper and place on a plate in the fridge to air dry. This helps them form a lovely crust when fried later.
2. Take the steaks out the fridge around 30 mins before cooking so they reach room temperature and place in a bowl with a good glug of olive oil, a splash of balsamic vinegar, some crushed garlic cloves and rosemary sprigs.
3. When you’re ready, pan fry them in a very hot pan for 2 mins each side for rare meat, adding butter for basting for the last couple mins. Place on a board, season well and rest for a good 15 minutes before carving.
4. For the tomatoes, slice a selection of large tomatoes (I used heirloom) and place in a bowl to marinate with a dressing made from olive oil, oregano, red wine vinegar, lemon juice and seasoning. Pour over the tomatoes and leave for 30 mins.
5. For the pesto, blitz a bunch of basil, 50g toasted pine nuts, 50g grated parmesan, lots of extra virgin olive oil, a handful of rocket, the juice of 2 lemons and lots of salt and pepper in a food processor until it’s reached your desired consistency.
6. When you’re ready to assemble, place the tomatoes on a large plate and drizzle with some of the dressing, top with the sliced steak, the all important burrata cheese, a drizzling of pesto and sprinkle with some toasted pine nuts and crispy capers.