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