Ribeye Steak on flatbread

Brush both sides of the steak with oil and season generously with plenty of salt and pepper. Get your frying pan smoking hot. Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side (depending on thickness and how well-done you like your steak). As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. After flipping the steak for the first time, add butter, thyme and garlic to the pan and baste for a minute. Remove the steak from the pan and leave to rest for 5 minutes. Meanwhile blanch tenderstems until al dente, about 3-4 minutes, fry the egg and cook chips. Warm paratha in a griddle pan and serve with steak topped with fried egg, tenderstems and chips. Garnish with red amaranth