1/2 olive oil
2-3 cloves garlic
A squeeze of lemon juice
Sea salt and pepper
Mix together and marinate steaks.
Remove from marinade and place on preheated grill – on high heat.
How can you tell a steak is cooked? One minute each side for rare, two for medium and three for well-done. But the finger test works well.
-Room temperature and aging steaks is important.
-No poking, no pricking and only one turn.
-Leave steaks to rest before serving.
-Other flavour options is rubs (available at delis and supermarkets)
After resting slice the steak and rest on rocket and drizzle with salsa verde
Salsa verde makes 1 cup /
This sauce/salsa should ideally be made fresh every day!
1 cup Flat-leaf parsley leaves
½ cup Mint leaves
¼ cup tarragon leaves
2 ea Garlic cloves – finely chopped
¼ cup Capers – washed and rinsed of all brine
16 ea Anchovy fillets
Extra-virgin olive oil
4 tablespoons Dijon mustard
4 tablespoons Red-wine vinegar
milled pepper to taste
Chop the parsley, tarragon and mint, put into a bowl and cover with olive oil. Peel the garlic then chop with the capers and anchovies. Add to the herbs and mix.
Stir in the mustard and vinegar, season and add more olive oil to loosen the sauce. You should have a thickish consistency season with milled pepper to taste
Cover with cling film and leave at room temperature