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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.