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

Serves
4
Prep (Mins)
10
Cook (Mins)
25
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.
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