Barbecue rib eye steak with watercress salsa verde
by Helen Graves

Ingredients

Fresh Meat

  • 1 rib-eye steak, at least 300g

Oils & Vinegars

  • vegetable oil, or groundnut, for brushing
  • 8 tbsp of extra virgin olive oil

Salad & Fresh Herbs

  • 80g of watercress
  • 1 handful of mint leaves
  • 1 handful of parsley leaves

Store Cupboard

  • 6 anchovy fillets
  • 2 tsp Dijon mustard
  • 2 tbsp of capers
  • salt
  • black pepper

Fruit & Vegetables

  • 1 garlic clove, crushed
  • 1 lemon, juice only