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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!