Name: Rib eye on the bone with salsa verde
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 2 x 350g bone-in beef rib eye steaks; 18.20 gm olive oil; Radicchio leaves, to serve; Cannellini puree, to serve (see tip); 250.00 ml mixed green herbs (parsley, mint, basil), firmly packed; 62.50 ml pitted green olives; 20.00 ml capers; 2 anchovies; 11.80 gm Dijon mustard; 42.00 gm lemon juice; 75.08 gm olive oil

Rib eye on the bone with salsa verde

0 Likes

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Indulge in a Mediterranean-inspired rib eye with tangy anchovy and olive salsa verde.

Ingredients:

2 x 350g bone-in beef rib eye steaks
18.20 gm olive oil
Radicchio leaves, to serve
Cannellini puree, to serve (see tip)
250.00 ml mixed green herbs (parsley, mint, basil), firmly packed
62.50 ml pitted green olives
20.00 ml capers
2 anchovies
11.80 gm Dijon mustard
42.00 gm lemon juice
75.08 gm olive oil

Instructions:

Preheat a barbecue grill or chargrill pan over medium-high heat. Brush steaks with oil and season them. Grill for 4-5 minutes on each side for medium-rare, or until you reach your desired doneness. Let the steaks rest, loosely covered with foil, for 5 minutes before serving.
Create a vibrant salsa verde by combining the ingredients in a food processor, seasoning with pepper, and pulsing until a nearly smooth, bright green sauce forms.
On serving plates, spread out the radicchio and cannellini puree. Arrange the steaks over the puree and drizzle with salsa verde before serving.

We use cookies

Similar Recipes

Easy Rib Eye Roast

Marinated Rib-Eyes

Rustic Rib-Eye on Ciabatta

Easy Beef Bulgogi

Rib-eye steaks with wasabi butter