Barbecue rib eye steak with watercress salsa verde
Barbecued steak is one of the ultimate summer treats, adding a smoky depth to deliciously tender meat. In this recipe, it’s paired to great effect with a fresh and zingy salsa verde made with another summer speciality – watercress.
For the steak
1 Irish rib eye steak, at least 300g in weight
vegetable oil, for brushing the steak
For the watercress salsa verde
80 g watercress
6 anchovy fillets
1 handful of mint leaves
1 handful of parsley leaves
2 tsp Dijon mustard
1 large garlic clove, crushed
8 tbsp extra virgin olive oil
Juice of 1 lemon
2 tablespoons capers
Begin by making the salsa verde. Finely chop the capers, herbs and watercress, then mix them in with the anchovy fillets, crushed garlic, olive oil, mustard, lemon juice and black pepper.
Light a barbecue for direct cooking. Begin cooking when the flames have significantly lowered and the coals are covered in a layer of white-grey ash.
Brush the steak on both sides with oil and season heavily with salt and pepper. Turn frequently on the grill – every 30 or seconds or so – until it has cooked for about 3 minutes on both sides.
Remove the steak from the heat and place on a plate, cover loosely with foil then leave to rest for 5 minutes before slicing. Add the salsa verde to serve.
Recipe courtesy of www.greatbritishchefs.com