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PAN SEARED RIB EYE STEAKS, SALSA VERDE
Lee Anne Wong
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Ingredients
4 pieces Uruguay Steak Boneless Ribeye, 12 ounces each
2 cups Parsley Leaves
20 pieces Basil Leaves
20 pieces Mint Leaves
2 cloves Garlic, crushed
2 Tablespoons Dijon Mustard
2 Tablespoons Capers, drained
4 pieces Anchovy Filet
1/3 cup Olive Oil
Juice of 1 Lemon
Salt and Black Pepper
Oil for Frying |
Method
Season the outside of the beef generously with salt and black pepper. Heat a sauté pan over medium high heat until it begins to smoke slightly. Add enough oil to cover the bottom and then add the steaks, searing the steaks on each side for about 2 minutes for rare (3 minutes for medium-rare), until it is nicely browned. Remove the beef and allow it to rest on a rack to allow the juices to settle back into the meat, about 5 minutes.
Combine the herbs, garlic, mustard, capers, anchovies, lemon juice and olive oil in a food processor. Pulse to a thick paste. Season to taste with salt and pepper. Serve immediately alongside seared ribeye steaks.
Serves 4
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