IT'S HOT IN THE CITY TODAY. Time to get the barbie going and cook up a Rib Eye Steak, Grilled with Porcini Salt and Lemony Salsa Verde

Rib Eye Steak, Grilled with Porcini Salt and Lemony Salsa Verde

Summer is the time to entertain. Want to do something different and easy on your bbq this weekend? Buy the best quality rib eye you can find, light the bbbq and get grilling. We have an easy salsa verde, which you can make ahead to serve with your steak.

Cooking and resting time 15 minutes Serves 4 

10g dried porcini mushrooms

½ teaspoon black peppercorns
¼ cup salt flakes
4 rib eye steaks, 2cm thick
1 tablespoon olive oil 

1. Combine porcini mushrooms and peppercorns in a food processor and process until fine, toss through salt flakes.

2. Bring rib eye to room temperature, truss with cooking string to create a round shape, rub with olive oil and porcini salt (1 teaspoon porcini salt per steak).
3. For medium rare steaks, heat bbq grill until hot. Place steaks onto barbecue and cook 1 minute, give steaks a ¼ turn on same side and cook for another 1 minute.
4. Turn steak over and cook for 1 minute, give steaks a ¼ turn and cook for another 1 minute.
5. Remove steaks from barbecue, cover loosely with foil and rest for 5 minutes.
6. Serve with the Lemony Salsa Verde. 

the food dept tip: Store extra porcini salt in pantry for up to 6 months.

Lemony Salsa Verde

In a food processor, combine 1 clove garlic, grated rind 1 lemon, 1 ½ cups continental parsley leaves, 1 tablespoon capers, 2 anchovy fillets, juice ½ lemon, salt flakes and black pepper, to taste. Process until coarsely chopped. Stir through ¼ cup olive oil.

For more delicious recipes try this

This recipe was developed and produced for Vic's Meats Market
Thank you to our fabulous team... Recipe: Sally Courtney, Art direction: Anne Marie Cummins, Photography: Brett Stevens, Styling: Justine Poole, Food Preparation: Caroline Ryan.