Prep time: 10 minutes Cook time: 5 minutes Serves: 4 people
Try this delicious grilled rib eye with a zingy salsa verde. It’s absolutely perfect now that the weather is getting a bit warmer.
Recipe courtesy of the food dept. (Recipe Sally Courtney, Art direction Anne Marie Cummins, Photography Brett Stevens, Styling Justine Poole)
4 rib eye steaks, 2cm thick
10g dried porcini mushrooms
½ teaspoon black peppercorns
¼ cup salt flakes
1 tablespoon olive oil
To make Salsa Verde: In a food processor, combine 1 clove garlic, grated rind 1 lemon, 1 ½ cups continental parsley leaves, 1 tablespoon capers, 2 anchovy fillets, juice ½ lemon, salt flakes and black pepper, to taste. Process until coarsely chopped. Stir through ¼ cup olive oil.
Combine porcini mushrooms and peppercorns in a food processor and process until fine, toss through salt flakes.
Bring rib eye to room temperature, truss with cooking string to create a round shape, rub with olive oil and porcini salt (1 teaspoon porcini salt per steak).
For medium rare steaks, heat bbq grill until hot. Place steaks onto barbecue and cook 1 minute, give steaks a ¼ turn on same side and cook for another 1 minute.
Turn steak over and cook for 1 minute, give steaks a ¼ turn and cook for another 1 minute.
Remove steaks from barbecue, cover loosely with foil and rest for 5 minutes.
Serve with the Lemony salsa verde.