serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 10 g dried porcini mushrooms
- ½ tsp black peppercorns
- ¼ cup salt flakes
- 4 rib eye steaks, 2cm thick
- 1 tbsp olive oil
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.
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.
