(serves 1)

  • 300g rib eye steak
  • extra virgin olive oil
  • 2 rosemary sprigs
  • 4 garlic cloves
  • fresh sweet potatoes
  • seasoning

Cut the potatoes in 2cm slices (sautéed). Place in a stainless steel oven dish. Add olive oil, seasoning, three cloves of crushed garlic and one sprig of fresh rosemary. Bake at 170°C for about 25 minutes.

Grill the beef for five to seven minutes on both sides; cut in slices and spread open, in the form of a fan. Gently fry the crushed garlic in some olive oil, add the rosemary leaves and drizzle this dressing on top of the beef.

Serve with potatoes.

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