serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 4 rib eye steaks, 2cm thick
- 1 tbsp olive oil
Porcini salt
- 10 g dried porcini mushrooms
- ½ tsp black peppercorns
- ¼ cup salt flakes
Salsa verde
- 1 clove garlic
- 1 lemon (rind only), grated
- ½ lemon (juice only)
- 1 ½ cup continental parsley
- 1 tbsp capers
- 2 anchovy fillets
- salt flakes and black pepper (to taste)
Resting time 5 minutes
Instructions
- To make the salsa verde, place all ingredients into the food processor and process until coarsely chopped. Adjust salt and pepper to taste if you need and then stir through ¼ cup olive oil. Place in the fridge until ready to serve.
- For the porcini salt, combine porcini mushrooms and peppercorns in a food processor and process until fine, toss through salt flakes.
- Bring rib eye to room temperature, truss with cooking string to create a round shape, rub with olive oil and porcini salt (1 tsp porcini salt per steak; see Note).
- For medium rare steaks, heat barbecue grill until hot. Place steaks on barbecue and cook for 1 minute, give steaks a ¼ turn on same side and cook for another 1 minute.
- Turn steak over and cook for 1 minute, give steaks a ¼ turn and cook for another 1 minute.
- Remove steaks from barbecue, cover loosely with foil and rest for 5 minutes.
- Serve with the salsa verde.
Note
You can store extra porcini salt in pantry for up to 6 months.
Photography by Brett Stevens. Styling by Justine Poole. Art direction by Anne Marie Cummins.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
