Rib Eye Steak with Watercress Salsa Verde

Steak is one of life's ultimate treats all year round, especially with a deliciously tender Rib eye cut. In this recipe, it’s paired to great effect with a fresh and zingy salsa verde made with another summer speciality – watercress.

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For the steak

  • 1 Irish rib eye steak, at least 300g in weight
  • vegetable oil, for brushing the steak

For the watercress salsa verde

  • 80 g watercress
  • 6 anchovy fillets
  • 1 handful of mint leaves
  • 1 handful of parsley leaves
  • 2 tsp Dijon mustard
  • 1 large garlic clove, crushed
  • 8 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 2 tablespoons capers
  • black pepper

For the steak

  • 1 Irish rib eye steak, at least 300g in weight
  • vegetable oil, for brushing the steak

For the watercress salsa verde

  • 80 g watercress
  • 6 anchovy fillets
  • 1 handful of mint leaves
  • 1 handful of parsley leaves
  • 2 tsp Dijon mustard
  • 1 large garlic clove, crushed
  • 8 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 2 tablespoons capers
  • black pepper
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Step 1

Begin by making the salsa verde. Finely chop the capers, herbs and watercress, then  mix them in with the anchovy fillets, crushed garlic, olive oil, mustard, lemon juice and black pepper.

Step 2

Lay onto a very hot pre-heated pan for direct cooking.

Step 3

Brush the steak on both sides with oil and season heavily with salt and pepper. Turn frequently on the pan – every 30 or seconds or so – until it has cooked for about 3 minutes on both sides.

Step 4

Remove the steak from the heat and place on a plate, cover loosely with foil then leave to rest for 5 minutes before slicing. Add the salsa verde to serve.

 

Recipe courtesy of www.greatbritishchefs.com

copy text

Step 1

Begin by making the salsa verde. Finely chop the capers, herbs and watercress, then  mix them in with the anchovy fillets, crushed garlic, olive oil, mustard, lemon juice and black pepper.

Step 2

Lay onto a very hot pre-heated pan for direct cooking.

Step 3

Brush the steak on both sides with oil and season heavily with salt and pepper. Turn frequently on the pan – every 30 or seconds or so – until it has cooked for about 3 minutes on both sides.

Step 4

Remove the steak from the heat and place on a plate, cover loosely with foil then leave to rest for 5 minutes before slicing. Add the salsa verde to serve.

 

Recipe courtesy of www.greatbritishchefs.com