MKR Episode 11 Recipe: Rib Eye with Salsa Verde and Mash

Rib Eye with Salsa Verde and Mash

Prep Time: 30 mins

Cook Time: 45 mins

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Serves 4.

Ingredients

4 x beef rib-eye steaks on the bone, at room temperature

25g butter, chopped

1 bunch asparagus, trimmed

Salsa Verde

1 cup flat-leaf parsley leaves

1/4 cup rocket leaves

¼ cup basil leaves

2 small garlic cloves, chopped

2 tsp baby capers, drained

4 baby cucumbers (cornichon), drained, chopped

2 anchovy fillets

2 tbs red wine vinegar

2 tsp chilli flakes

1 tsp finely grated lemon zest

1 tsp lemon juice

125ml extra-virgin olive oil

Mash

50g butter, chopped

1 garlic clove, crushed

80ml milk

60ml thickened cream

1kg potatoes, peeled, halved

3 tbs finely chopped chives

1. To make salsa verde, place all ingredients except oil in a small processor. Process until finely chopped. With motor operating, gradually add oil to combine. Season.

2. To make mash, place butter and garlic in a small saucepan over lowest heat and cook for 2 minutes without browning. Add milk and cream and heat until warm. Remove from heat and set aside.

3. Place potatoes in a large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate.

4. Pass potatoes through a ricer back into the saucepan. Gradually add the warm milk mixture and beat with a wooden spoon to combine. Season. Beat in chives.

5. Heat a lightly oiled frying pan over medium-high heat. Add 2 of the steaks. Cook for 2-3 minutes or until caramelised underneath.

6. Turn steaks and add a quarter of the butter to the top of each one. Cook, basting with melted butter, for about a further 2 minutes or until cooked as desired. Transfer to a warm plate to rest. Wipe pan clean and repeat with remaining steaks.

7. Heat a large lightly oiled frying pan over medium-high heat. Add asparagus and cook, turning, until lightly browned and tender. Season.

8. Serve steak, mash and asparagus with salsa verde.

Tip

For an extra flavour hit, tie a small bunch of rosemary or thyme with twine. Use as a brush to baste the steak with the butter during cooking.

For perfectly cooked meat you can use a meat thermometer with the temperatures being approx. 50C, 55C and 60, for rare, medium-rare or medium respectively.