Herb-marinated rib-eye steaks with salsa verde

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)

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).