Having a barbie? (That's Aussie for barbecue or grill.) Your friends will be impressed by our salty, juicy steak, but the best part about this recipe is, you can make the porcini salt and salsa verde in advance. Go on, fire up the barbie, mate!
- 4 rib eye steaks, approximately 2 cm thick
- 1 tbsp olive oil, for rubbing
Porcini and peppercorn salt
- 10 g dried porcini mushrooms
- ½ tsp black peppercorns
- ¼ cup salt flakes
Lemony salsa verde
- 1 garlic clove
- 1 lemon, zested, plus juice of ½ lemon
- 1 cup flat-leaf parsley leaves, finely chopped
- 1 tbsp capers, finely chopped
- 2 anchovy fillets
- 60 ml (¼ cup) extra virgin olive oil
- salt and black pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the porcini and peppercorn salt, combine the porcini mushrooms and peppercorns in a spice grinder or mortar and grind until fine. Mix through the salt flakes and store in a jar until ready to use. This makes ⅓ cup, and will keep for up to 6 months.
To make the lemony salsa verde, combine all ingredients in a food processor and process until smooth. This makes ½ cup of salsa. Store in the fridge for up to 1 week. Return to room temperature before serving.
Bring the meat to room temperature before cooking. Rub liberally with olive oil and porcini and peppercorn salt, using approximately 1 teaspoon of the salt rub per steak.
Heat barbecue grill or grill pan until hot. Cook the steaks for 1 minute, give then a quarter-turn on the same side and cook for another minute. This will give crisscross grill markings on the steak. Turn the steak over and cook for 1 minute, then give them a quarter turn on the same side and continue to cook for another minute, for medium-rare.
Remove the steaks from the barbecue and cover loosely with foil. Allow to rest in a warm place for 4 minutes until ready to serve.
Serve immediately with the lemony salsa verde and your favourite vegetable salads and sides.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.