Rib Eye On The Bone With Salsa Verde

Take your taste buds on a trip to the Mediterranean with this rib eye drizzled with anchovy, caper and olive-packed salsa verde.

The ingredient of Rib Eye On The Bone With Salsa Verde

• 2 x 350g bone in beef rib eye steaks
• 1 tbsp olive oil
• radicchio leaves to serve
• cannellini puree to serve see tip
• 1 cup mixed green herbs parsley mint basil firmly packed
• 1 4 cup pitted green olives
• 1 tbsp capers
• 2 anchovies
• 2 tsp dijon mustard
• 2 tbsp lemon juice
• 1 3 cup olive oil

The Instruction of rib eye on the bone with salsa verde

• heat a barbecue grill or chargrill pan over medium high heat brush steaks with oil and season cook for 4 5 minutes each side for medium rare or to your liking remove from heat and rest loosely covered with foil for 5 minutes
• to make the salsa verde place the ingredients in a food processor season with pepper and blitz until it creates an almost smooth bright green sauce
• divide radicchio and cannellini puree between serving plates place steaks over puree and top with salsa verde to serve

Nutritions of Rib Eye On The Bone With Salsa Verde

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation