YUCATEAN ANGUS RESERVE RIB EYE STEAK ON THE BONE WITH GRILLED CORN AND SALSA VERDE

Serves
4
Prep
10 mins
Cook
25 mins
Difficulty
Easy
Ingredients.
  • 4 x 350g Angus Reserve rib eye steak on the bone
  • sea salt flakes and freshly-ground black pepper
  • 2 tsp ground fennel seed
  • finely grated zest of 2 limes
  • 1 cup extra virgin olive oil
  • 4 heads corn, split lengthways
  • 1 bunch parsley leaves
  • 1 bunch mint leaves
  • 2 tsp capers
  • 2 tsp apple cider vinegar
  • grilled bread, to serve
Method.
  • Season the steaks generously with salt and pepper, drizzle with ¼ cup extra virgin olive oil, then cook on a hot barbecue grill for 8 minutes each side, until medium. Set aside to rest.
  • Meanwhile, drizzle the corn with ¼ cup extra virgin olive oil, season with salt and grill until lightly charred.
  • Combine the herbs, capers, vinegar and remaining oil in a blender and purée until smooth. Season with salt and pepper. Carve the steaks and serve with the corn brushed with salsa verde and grilled bread.
“Nothing comes close to the quality or consistency of Angus Reserve”
- FAST ED (TV Presenter/ Chef)
“TEXTBOOK MARBLING, LUSCIOUS JUICINESS & SILKY TENDERNESS. REFINED, GENEROUS & ADDICTIVE”
- ELAINE MILLAR (Chief Judge, RQFWS)