Grilled Rib Eye Steak with Salsa Verde

Grilled Rib Eye Steak with Salsa Verde

Main Course

  • 2

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • 30 min

    Rest time


  • 800gm Rib eye (Preferably grass-fed)
  • 2 cloves of garlic finely chopped
  • 1/3 cup baby capers
  • 10 anchovy fillets
  • 1/3 cup red wine or sherry vinegar
  • 1 bunch parsley, finely chopped
  • 1 bunch mint, finely chopped
  • 1 bunch basil, finely chopped
  • 1/2 cup extra virgin olive oil
  • Juice of half lemon
  • Sea salt flakes


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For the Salsa Verde: 1. Finely chop the anchovies, garlic and capers and place them into a medium-sized bowl. 2. Add in the finely chopped herbs along with the vinegar, olive oil and lemon juice; give a good mix and allow 10 minutes to sit before serving.

For the steak: 1. To cook the steak to the desired temperature, heat up a Tefal Grill Pan. 2. Rub the rib-eye steak with a good amount of olive oil and sea salt flakes. 3. Heat the grill pan until the Thermo signal turns solid red, place steak on the grill and cook for 8-10 minutes on either side, resting for a further 10 minutes before cutting and serving.

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