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Rib Eye with Salsa Verde

Serves
4
Prep
15
Cook
15mins
DIFFICULTY
easy
Ingredients
  • 4 x 220/250g Manning Valley Naturally Rib Eye
  • Sea salt flakes
  • Cracked black pepper
  • 30ml olive oil
  • 1 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 bunch parsley
  • 1 bunch basil
  • 1 clove garlic chopped
  • 2 tablespoons of capers in brine
  • Juice and zest of 1 lemon
  • Chilli oil (optional)
Method
  • Salsa Verde: Place parsley, basil, garlic and capers in a food processor and process until finely chopped. With the motor still running add the oil, lemon juice and red wine vinegar. Stop the motor before adding seasoning. (This will keep for up to 3 days refrigerated in a sealed container.)
  • The Steaks: Pro tip ... allow the steaks 20-25 minutes to come to room temp.
  • Season the steaks with a little oil, salt and pepper.
  • Place steaks over pre-heated grill bars and cook on either side for 2-3 minutes, time will vary depending on thickness of steaks and the degree in which you want it cooked. Remove from heat and allow to rest for 2-5 minutes.
  • Serve steaks carved and topped with Salsa Verde.
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