Two hefty (between 250g and 300g) organic rib-eye steaks (to our minds, the most delicious of all cuts, combining tenderness, marbling and depth of flavour), coated in a herby marinade and partnered with a salsa verde, the famous lip-smacking green sauce of Italy (a blend of basil, parsley and mint along with flavour-boosters like capers and anchovies, brought together with red wine vinegar and olive oil - a dollop of it lifts the rib-eye steak into another realm). Defrost steak and salsa before cooking (allow the salsa to come to room temperature). Heat a frying pan or griddle over a high heat and cook steak for 5 minutes on one side, 4 minutes on the other (for medium-rare) or until cooked to your liking. Rest for 5 minutes, covered with foil, before serving with the salsa verde, a potato gratin and a selection of vegetables.
Rib-eye steaks, thyme, rosemary, parsley, Dijon mustard, extra virgin olive oil, salt, pepper. Salsa verde: capers, parsley, mint, basil, garlic, anchovies, red wine vinegar, extra virgin olive oil. (FISH)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G | PER SERVE | |
| ENERGY | ||
| PROTEIN | ||
| FAT TOTAL | ||
| - SATURATED | ||
| CARBS | ||
| - SUGARS | ||
| SODIUM |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve the steaks with the salsa verde, a potato gratin or baked potato and a selection of vegetables (eg oven-roast tomatoes, sauteed mushrooms and buttered spinach, beans or broccoli).
