Ribeye with Salsa Verde
25min
Easy
2
Ingredients
2 ribeye steaks approx.225g each
Olive oil
Salt and freshly ground black pepper
For the salsa verde
8 tbsp chopped fresh flatleaf parsley
4 tbsp fresh mint, finely chopped
4 tbsp chopped fresh tarragon
1 shallot, finely chopped
1 garlic clove, peeled and finely chopped
1 tbsp capers, chopped
1 tbsp anchovies, chopped
1 tbsp red wine vinegar
2 tbsp olive oil
2 tsp Dijon mustard
Method
To cook the steaks, make sure they are at room temperature. Brush a ridged griddle pan with the oil and place over a high heat. When the pan is hot, add the steaks and cook for 1–2 minutes per side for rare, 2–2½ minutes per side for medium or up to 4 minutes per side for well done, depending on the thickness. Remove from the pan, cover with kitchen foil and leave to rest for 5 minutes at room temperature.
To make the salsa verde, place all of the ingredients in a food processor and blend or bash with a pestle and mortar.