Mustard-rubbed rib eye steak with mint salsa verde

That's your weekend 'fancy' meal sorted, then

By Matilda Brown and Scott Gooding | Sep 5, 2024

Mustard-rubbed rib eye steak with mint salsa verde

This is stand-out recipe for its simplicity but also for its wow factor.

Family and friends will drop their jaws when this hits the table.

The salsa verde is the perfect accompaniment to beef and the tartness cuts through the fattiness of the rib eye.

Enjoy!

Yields: 4

Total Time:20mins approx

Ingredients

1 rib-eye steak (approx. 900 g/2 lb), at room temperature
2 tablespoons dijon mustard
1 tablespoon extra-virgin olive oil

Salsa verde

1 garlic clove, peeled
2 long green chillies, destemmed
1 anchovy fillet
1 tablespoon capers, drained and rinsed
2 teaspoons dijon mustard
1 cup (250 ml) extra-virgin olive oil
1 cup (250 ml) white wine vinegar
1/4 bunch mint leaves
1 bunch parsley stalks and leaves

Directions

Step 1

Remove the steak from the fridge at least 30 minutes before cooking. Fire up the barbecue to high heat or get a chargrill pan nice and hot on the stove.

Step 2

Using your hands or the back of a spoon, rub the mustard all over the steak. Generously season the steak with salt and pepper. Lightly brush the steak with the olive oil before laying it into the pan or onto the barbecue.

Step 3

First, lay the steak on its fatty edge for 1–2 minutes to render the fat to cook with. After 3–4 minutes, lay the steak on its side. Depending on the thickness of the rib eye, cook each side for 7–9 minutes until beautifully caramelised and medium rare.

Step 4

For the salsa verde, place all the ingredients in a blender with a good pinch of salt and pepper and blitz for 10–15 seconds, or until fully combined and vibrantly green.

Step 5

Place in a glass jar and serve with the steak, or seal and store in the fridge for up to 2 weeks.

Note: If you have any ageing greens in the fridge, feel free to add these to your salsa. Just add to the blender with the rest of the ingredients and blitz until smooth.

The Good Farm Shop, developed by Matilda Brown and Scott Gooding, whips up artisanal meals using organic, regenerative and biodynamic ingredients, and they’ve just dropped their first cookbook. Their mission is bigger than food – although the food is scrumptious in itself – with an MO to support land ecology, human health and animal welfare. It’s real food that makes you and the planet feel good. The team deliver meals across NSW, VIC, SA, QLD and ACT and you can shop the cookbook at the link above.