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
- 2 ribeye steaks (300g each), at room temperature
- 1 tbsp avocado oil
- 1 tsp flaky sea salt
- 1 tsp cracked black pepper
- 1 tsp garlic powder
Italian Salsa Verde
- 1 large bunch flat-leaf parsley (about 40g), leaves picked
- 2 tbsp capers, drained
- 4 anchovy fillets
- 1 garlic clove
- 5 g Dijon mustard
- 2 tbsp red wine vinegar
- 80 ml extra virgin olive oil
- salt
- pepper
Method
Make the Salsa Verde
Add parsley, capers, anchovies, and garlic to a food processor. Pulse 6–8 times until roughly chopped — you want texture, not a paste.
Add Dijon mustard and red wine vinegar. With the processor running, slowly drizzle in olive oil until just combined.
Taste and season with salt and pepper. Set aside at room temperature — the flavour improves as it sits.
Grill the Ribeye
Pat steaks completely dry with paper towel. Rub all over with avocado oil, then season generously with salt, pepper, and garlic powder.
Heat your BBQ or grill pan to screaming hot (high heat). You want it smoking before the steak goes on.
Place steaks on the grill and don't touch them for 3–4 minutes until a deep crust forms. Flip once and cook another 3–4 minutes for medium-rare (57°C internal temp).
Rest steaks on a wire rack for 5 minutes — this is non-negotiable for juicy results.
Slice against the grain and spoon salsa verde generously over the top. Serve immediately.
