Italian Palermo steak

Method Print recipe

1. Pre heat grill
2. Pat the Rib-eye steak dry with paper towel and allow to rest at room temperature for 20 minutes before cooking.
3. Slice the cherry tomatoes and add to a baking tray. Drizzle with olive oil and a good pinch of sea salt. Add half the thyme leaves and a splash of Pinot grigio.
4. Grill the tomatoes for a few minutes until they begin to burst and are charred around the edges and top. Transfer to a serving dish with all the juices.
5. Drizzle steak with olive oil and season generously with salt and pepper, massage into the steak and set aside.
6. Preheat a cast iron pan or griddle on medium heat flame and sear the steak for 3 minutes on each side for medium rare.
7. In a small bowl combine the capers, pressed garlic, anchovies, breadcrumbs and a dash of olive oil. Spoon the mixture on top of the steak and transfer under the grill until golden brown, serve on top of the plated tomatoes and garnish with remaining thyme leaves and a drizzle of oil.