Rib Eye Steaks With Salsa Verde

In honour of Australia Day, here is a locally-inspired dish featuring grass-fed beef and the best of fresh produce.

The ingredient of Rib Eye Steaks With Salsa Verde

• 1 2 cup finely chopped flat leaf parsley
• 1 4 cup finely chopped chervil
• 1 tablespoon finely chopped tarragon
• 2 teaspoons finely chopped chives
• 2 anchovies in oil drained finely chopped
• 1 eschalot finely chopped
• 1 teaspoon finely grated lemon zest
• 2 tablespoons sherry vinegar
• 225ml extra virgin olive oil
• 6 beef rib eye steaks
• roast potatoes to serve
• roast vine ripened tomatoes to serve
• rocket to serve

The Instruction of rib eye steaks with salsa verde

• combine the herbs anchovy eschalot zest and vinegar in a bowl and stir to combine gradually stir in 3 4 cup 185ml oil until combined season and set aside
• heat remaining 2 tablespoons oil in a frypan over medium high heat season steaks then cook for 3 4 minutes on each side for medium rare
• transfer to a plate and rest loosely covered with foil for 10 minutes
• serve steaks with roast potato and tomatoes rocket and salsa verde

Nutritions of Rib Eye Steaks With Salsa Verde

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