Grilled rib eye with porcini salt & salsa verde

Prep time: 10 minutes Cook time: 5 minutes Serves: 4 people

Try this delicious grilled rib eye with porcini salt and a lemony salsa verde.

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

  • Step 1.

    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.

  • Step 2.

    Combine porcini mushrooms and peppercorns in a food processor and process until fine, toss through salt flakes.

  • Step 3.

    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).

  • Step 4.

    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.

  • Step 5.

    Turn steak over and cook for 1 minute, give steaks a ¼ turn and cook for another 1 minute.

  • Step 6.

    Remove steaks from barbecue, cover loosely with foil and rest for 5 minutes.

  • Step 7.

    Serve with the Lemony salsa verde.