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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