What's for dinner?: Venetian steaks and Spanish Patatas Bravas!

So it was about a month ago since this particular meal, so I hope I can recall all the details! I do remember that I had been to the gym for a very strenuous workout, hadn't eaten well all day and by the time we needed to hit the supermarket, I was particularily 'hangry' (hungry + angry! Good phrase!!). The need for food and soon outweighed the lengthy discussions that would normally take place and with some beautiful ribeye on special - decision made! Now the recipe isn't online because it is 'dead simple' to quote Mr Oliver. Steak, olive oil, salt and pepper, garlic and some fresh rosemary rubbed over the steak. Pop it onto a grill/bbq/braai or a good grill pan on the stove and cook to your specifications! If you'd like to infuse the meat with loads more flavours, rub the meat with all the above, and put it all together and covered in the fridge for 5-6 hours.

From Jamie - some guidelines to cooking your steak: "As a general guideline, cooking the steak for 10 to 12 minutes will give you a blue to rare meat. 15 to 17 miuntes will give you rare to medium rare, and around 20 to 22 minutes will give you medium...Once cooked to your liking transfer to a plate for 5 miuntes to rest."

Now to make this dish Venetian Style it is best served with a great little salsa! What you'll need for the salsa is:
1 Fresh chilli
8 cherry tomatoes - I used fresh tomatoes from our tree and the pecorino ones you buy. the combination was good
1 clove of garlic, peeled
a smalll bunch of free flat-leaf parsley
a small bunch of basil - again from the garden:)
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
50g ricotta or feta cheese. I used feta.

I'm using 'I' because Marty was making the potatoes at this stage, and I whipped up the salsa. Seasoning a la Ainsley, and lugging in the olive oil, my instincts kicked in and the taste was good! A bit of practice before I made my avocado dip the following weekend!

And now onto the potatoes! Well, these feisty little potatoes actually translate to 'fierce potatoes'. Kinda the way we were feeling having not eaten all day! Now, no matter where you go for tapas you will find these babies on the menu. A particular favourite that I've just had was at Hairy Canary on Little Collins St, a must for anyone that likes tapas! Now the recipe is alluding me and sleep is calling me so I'll update it fully tomorrow for you when I tell you about the fabulous chicken and avo wraps we did!