Salsas are the perfect solution for notching up the flavour when serving simply grilled meats. Coriander and basil can be used in place of the parsley.
Serves: 4
INGREDIENTS
4 rib eye steaks or other steak of choice
sea salt and freshly ground pepper
Salsa
1 tablespoon white wine vinegar
1 teaspoon honey
2 tablespoons olive oil
1 clove garlic, crushed
10 stuffed green olives, chopped
4 pepperdews, thinly sliced
2 tablespoons chopped flat-leaf parsley
To serve
crispy pan-fried potatoes
salad leaves
METHOD
Salsa: Whisk the vinegar, honey, oil and garlic in a bowl and season. Stir in the remaining ingredients.
Heat a ridged grill or heavy based sauté pan until hot. Rub the steaks with a little oil and season generously.
Cook for 3-4 minutes each side or until done to your liking then rest for 2 minutes.
To serve: Place the potatoes and salad on plates. Thickly slice the steaks and place over the salad then spoon over the salsa and drizzle over the resting juices from the meat.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.