2servings
🌾Gluten-Free🥛Dairy-Free⚡Keto💪High-Protein⏱Quick
Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Steak
- 700 g rib-eye steaks, room temperature
- 1 tbsp olive oil
- salt
- cracked black pepper
Salsa Verde
- 1 cup flat-leaf parsley, finely chopped
- 2 tbsp capers, chopped
- 2 anchovy fillets, finely chopped
- 2 cloves garlic, minced
- 1 tbsp red wine vinegar
- 120 ml extra virgin olive oil
- salt
- pepper
Method
Salsa Verde
Combine parsley, capers, anchovy and garlic in a bowl.
Stir in vinegar, then slowly whisk in olive oil until loosely emulsified.
Season with salt and pepper. Set aside to let flavours meld while you cook the steak.
Steak
Pat steaks dry, rub with olive oil, and season generously with salt and pepper.
Heat a grill or grill pan over high heat until smoking.
Sear steaks 3-4 minutes per side for medium-rare (internal temp 54°C), then rest 5 minutes.
Slice against the grain, spoon over salsa verde and serve.
high-proteinsteaksalsa verdegluten-freelow-carb
