Barbecue rib eye steak with watercress salsa verde
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Barbecued steak is one of the ultimate summer treats, adding a smoky depth to deliciously tender meat. Helen Graves pairs her recipe with a fresh and zingy salsa verde made with another summer speciality — watercress.
Ingredients
- 1 rib-eye steak, at least 300g
- vegetable oil, or groundnut, for brushing
Watercress salsa verde
- 80g of watercress
- 6 anchovy fillets
- 1 handful of mint leaves
- 1 handful of parsley leaves
- 2 tsp Dijon mustard
- 1 garlic clove , crushed
- 8 tbsp of extra virgin olive oil
- 1 lemon , juice only
- 2 tbsp of capers
- salt
- black pepper
Method
1
Start by making the salsa verde. Finely chop the herbs, capers and watercress, then mix with all of the other ingredients
2
Light a barbecue for direct cooking. When the flames have died down and the coals are covered in a layer of grey-white ash, the barbecue is ready for cooking
3
Brush the steak with oil on both sides and season heavily with salt and pepper
4
Place on the grill, turning very frequently - every 30 or seconds or so - until the steak has cooked for around 3 minutes on each side
5
Transfer to a plate, cover loosely with foil then allow to rest for 5 minutes before slicing and serving with the salsa verde. This is excellent when served with boiled new potatoes
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Barbecue rib eye steak with watercress salsa verde
