Grilled rib-eye steak with red wine shallots

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Glynn Purnell
From Saturday Kitchen


For the red wine shallots

  • 150g/5½oz caster sugar
  • 6 shallots, peeled and cut in half lengthways
  • 6 fresh thyme sprigs
  • 150ml/5fl oz red wine, plus more if required
  • salt and freshly ground black pepper

For the steak

  • 2 tbsp olive oil
  • 2 x 225g/8oz rib-eye steaks, at room temperature
  • salt and freshly ground black pepper

For the bordelaise sauce

  • 4 pieces of beef bone marrow, diced
  • 150ml/5fl oz red wine
  • large knob butter

For the broccoli and wild garlic

  • 6 stems Tenderstem broccoli
  • 1 tbsp olive oil
  • handful wild garlic
  • bunch watercress, to garnish