Name: Rib Eye with Salsa Verde and Mash
Prep time: 34 min
Cook time: 45 min
Total time: 79 min
Yield: 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; 1/4 cup basil leaves; 2 small garlic gloves, 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

Try Marcus and Sonia’s kitchen creation from My Kitchen Rules for yourself!

TIP: For an extra flavour hit, tie a small bunch of rosemary or thyme with twine. Use 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.

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

1/4 cup basil leaves

2 small garlic gloves, 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

Method

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.

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.

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

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

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

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.

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

Serve steak, mash, and asparagus with salsa verde.

Journalist Elizabeth Gracie Digital Content Producer

After completing a Bachelor of Media majoring in Journalism and Non-Fiction writing, Elizabeth began working in radio both as an executive producer and presenter of both breakfast and drive radio programs. From there she worked for a publishing house, and then departed for the country to sow her oats as a regional journalist in the Riverina region of NSW. After a short stint in a communications role at a distillery, she found herself working as a an Entertainment & Lifestyle Journalist with Are Media where she writes for New Idea, Now to Love, WHO and a whole stack more of your favourite titles. Elizabeth loves writing about celebrities, royals, beauty and fashion, lifestyle, streaming, reality tv, sports and more.

Ingredients

Method

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