Chargrilled Rib Eye with Salsa Verde

This recipe is for Binny, as it was her idea in the first place!

Well, tis the season.....Barbecue season that is!  You can have a steak on the barbie, whack a little mustard on the side and serve it with a couple of boiled chats OR you can have a steak on the barbie, whack a serious dollop of fresh, zesty salsa verde on top and serve it with beautifully caramelised, oven roasted sweet potatoes.....you decide.  Know which one I am having!

Serves 4

You will need:

4 good quality 250-300gm ribeye steaks
extra virgin olive oil (for brushing)
2 cup of parsley leaves
3 cups of mint leaves
2 tbs salted baby capers, rinsed*
2 cloves of garlic, roughly chopped
1 tbs dijon mustard
1 tbs of red wine vinegar
2/3 cup of extra virgin olive oil
sea salt and cracked pepper
2 small sweet potatoes, skin on and halved lengthways

Pre heat the oven to 180 degrees.  brush the sweet potato halves with olive oil, season with salt and pepper and place them skin side down on a lined baking tray.  Bake in the oven for 20-25 minutes.

Meanwhile, to make the salsa verde, place all the ingredients in a blender except the olive oil.  Pulse to get it going  and then gradually add the olive oil until you have a pesto-like consistency.  Use a spatula to scrape every last little bit into a bowl.  Drizzle with a little more olive oil, just so it looks pretty!

Pre heat your Barbecue grill to high and brush your steaks with a little extra virgin olive oil, to prevent sticking.  Season each side of the steak generously with sea salt and pepper before placing on the grill. Cook the steak for 3-4 minutes on each side, turning only once (this will be medium rare).  remove from the grill and allow to rest for 4-5 minutes before serving.

To plate up, place the sweet potato on the centre of the plate, top with a perfectly cooked steak and a generous dollop of salsa verde.  A final drizzle of olive oil and a crunchy green or garden salad completes this masterpiece!

*  Salted capers can be found at The Essential Ingredient or other specialty food stores.  Capers in vinegar will also do.  Salsa verde is suitable to freeze and also pairs well with lamb, chicken or fish.