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GRILLED RIB EYE STEAK WITH BRAISED FIORETTO AND BROCCOLINI, EGG AND ANCOVY SALSA

Serves
2
Prep
10 mins
Cook
15 mins
Difficulty
Easy
Ingredients.
  • 1 x 500g Angus Reserve rib eye steak
  • salt flakes and cracked black pepper
  • 1 packet fioretto
  • 2 bunch broccolini
  • 1 lemon wedge
  • ½ cup extra virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 tsp smooth Dijon mustard
  • 4 hard-boiled eggs (whites and yolks separated after cooking)
  • 8 anchovies, finely chopped
  • 2 Tbsp capers, finely chopped
  • 1 cup parsley, roughly chopped
Method.
  • Give the steak 20-25 minutes to come to room temperature to ensure even cooking. Heat a skillet over a medium to high heat.
  • Season the steak with oil, salt and pepper. Place the steak on the grill and cook on either side for 2-3 minutes (time will vary depending on thickness of steak and the degree in which you want it cooked). Once cooked, remove from grill and allow to rest for 5-8 minutes.
  • To make the salsa, mix red wine vinegar, olive oil and mustard together. Fold in remaining ingredients along with a little seasoning. Allow to sit for 20 minutes before using.
  • Throw the oiled and seasoned vegetables straight onto the grill and cook for 2-3 minutes or until lightly charred. Place into a serving bowl and toss through 2-3 tablespoons of the boiled egg and anchovy salsa. Serve with a lemon wedge.
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