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Angus Reserve Rib Eye Steak with Salsa Verde and Potato Salad

Serves
4
Prep
15 mins
Cook
40 mins
Difficulty
Easy
Ingredients.
  • 4 x 220-250gm Angus Reserve Rib Eye steaks
  • 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 tbsp of capers in brine
  • Juice and zest of 1 lemon
  • Sea salt flakes
  • Chilli oil (optional)
  • For the potato salad:
  • 500g of small potatoes
  • 2 medium sized onions
  • 3 tbsp Olive oil
  • 200g baby green beans
  • Salt and pepper
Method.
  • Give the potatoes a good wash, leaving skin intact. Place into a medium sized saucepan covered with cold water. Set over a medium heat and bring to a boil, reduce heat and simmer till cooked through/tender. (approximately 40 minutes)
  • Remove the skin from the onion and finely slice, place into a small saucepan along with olive oil, cover with a lid and set over a medium to low heat. Lifting the lid from time to time stirring on occasion till onion is golden caramel in colour, season with salt and pepper and set aside.
  • Bring another pot of water to the boil, seasoned with salt. Drop beans in and cook till tender, approximately 3- 4 minutes. Remove with a slotted spoon and place under cold running water to refresh, drain on a paper towel and set aside.
  • 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 temperature.
  • 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.
  • Toss the potatoes, onions and beans together in a serving bowl, season with a little extra salt and pepper before serving.
  • Serve steaks carved and topped with Salsa Verde, and a little potato salad on the side
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