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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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!