Preparation 5 minutes
Cooking 6 minutes
2 Leerdammer Original slices
2 Rib eye steaks
200g cherry tomatoes on the vine
2 tsp balsamic vinegar
Sauté potatoes to serve
- Preheat the grill to high. Season the steaks well and grill
for 2 and a half to 3 minutes on each side (for medium rare).
Meanwhile finely chop the walnuts in a blender.
- When the steaks are just nearly cooked, add the cherry tomatoes to the grill pan and sprinkle the steaks with the walnuts, and top with the Leerdammer slices, then pop back under the grill until melted.
- Serve the steaks with the cherry tomatoes, drizzled with balsamic vinegar, and with the sauté potatoes.
Tip! Why not try Leerdammer Mature Block as an alternative?