Fish Quick Main

Rib-eye steaks with salsa verde

Name: Rib-eye steaks with salsa verde
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 cup finely chopped flat-leaf parsley; 1/4 cup finely chopped chervil; 1 tablespoon finely chopped tarragon; 2 teaspoons finely chopped chives; 2 anchovies in oil, drained, finely chopped; 1 eschalot, finely chopped; 1 teaspoon finely grated lemon zest; 2 tablespoons sherry vinegar; 225ml extra virgin olive oil; 6 rib-eye steaks; Roast potatoes, roast vine-ripened tomatoes and rocket, to serve

Rate now

20m

10m

Jump to recipe

by David Prior

delicious. contributor

Oct 03, 2015

In honour of Australia Day, here is a locally-inspired dish featuring grass-fed beef and the best of fresh produce.

1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped chervil
1 tablespoon finely chopped tarragon
2 teaspoons finely chopped chives
2 anchovies in oil, drained, finely chopped
1 eschalot, finely chopped
1 teaspoon finely grated lemon zest
2 tablespoons sherry vinegar
225ml extra virgin olive oil
6 rib-eye steaks
Roast potatoes, roast vine-ripened tomatoes and rocket, to serve

Method

1.

Combine the herbs, anchovy, eschalot, zest and vinegar in a bowl and stir to combine. Gradually stir in 3/4 cup (185ml) oil until combined. Season and set aside.
2.

Heat remaining 2 tablespoons oil in a frypan over medium-high heat. Season steaks, then cook for 3-4 minutes on each side for medium-rare.
3.

Transfer to a plate and rest, loosely covered with foil, for 10 minutes.
4.

Serve steaks with roast potato and tomatoes, rocket and salsa verde.