Lightly coat the Rib Eye with olive oil and sprinkle with salt and pepper around it. Set aside. Take the prawns and lightly coat with olive oil and sprinkle with salt and pepper on them. Place the fingerling potatoes in a bowl and lightly coat with olive oil, salt and pepper. Toss and then place on a sheet pan. Bake in a 350 degree for 20 minutes. Take out of the oven and cool. Slice the tomato thinly and arrange slices in a circular pattern around the plate. Sprinkle the tomato with salt and pepper and drizzle olive oil on slices.
After getting the grill very hot, place the Rib Eye over the flame and sear one side for 2 minutes then move the steak 90 degrees to get a cross hatch pattern on the steak and cook for another 2 minutes. Turn the steak over and do the same for the other side and cook until desired temperature is achieved.
Place a saute pan over the flame and get pan hot then add the potatoes in the pan and warm the potatoes until hot through. Place the potatoes in the center of the plate inside of the tomato circle. Place the shrimp on the grill and cook for 1 minute on one side then turn over to cook for 1 minute on the other side. Cook until done.
In a saute pan, heat the sauce to a boil. Place the Rib Eye steak over the potatoes and coat the steak with the sauce, then place the shrimp on the steak and garnish the shrimp with the upland cress. Serve immediately!
Take a loaf of Sourdough bread or any other desired bread and wrap in aluminum foil. Place in a 350 degree oven for 5 minutes until hot. Slice and serve immediately.
