2 cloves of garlic
300g/11oz new potatoes, cooked
small handful of rosemary needles
200g/7oz spinach
4 plum tomatoes, peeled and de-seeded, cut into quarters
2 tbsp caperberries
20 black olives, pits removed
300ml/11fl oz olive oil
2 tbsp olive oil
30ml/1fl oz Cabernet Sauvignon vinegar
30g/1oz butter
4 x 250-300g/11oz rib-eye steaks
splash of red wine