Barbecue rib eye steak with watercress salsa verde

30 minutes


  • 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


Start by making the salsa verde. Finely chop the herbs, capers and watercress, then mix with all of the other ingredients
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
Brush the steak with oil on both sides and season heavily with salt and pepper
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
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