Rib eye and spinach salad with green herb sauce
By Food blogger, My Emerald Kitchen
This beautiful salad was created for us by food blogger, My Emerald Kitchen. Check out her site for lots more fantastic articles and recipes using delicious, seasonal, local, ingredients.
This beautiful salad was created for us by food blogger, My Emerald Kitchen. Check out her site for lots more fantastic articles and recipes using delicious, seasonal, local, ingredients.
Cooking Time:
Serves: 2
INGREDIENTS
- 2 Certified Irish Hereford Prime rib eye steaks
- 75 ml rapeseed oil
- 3 anchovy fillets (if not to your taste, leave them out)
- 1/2 teaspoon of capers
- 4 handfuls of fresh parsley
- 1,5-2 handfuls of fresh mint leaves
- juice of 1/2 lime
- 1 clove of garlic
- 1 fresh mango
- 1 red onion
- 1 red chilli pepper
- 250g coloured tomatoes
- 2 pieces of corn on the cob
- handful of radishes
- 200g fresh baby spinach
- 1 knob of butter
- Freshly ground black pepper
- Irish sea salt
METHOD
- Take the steak out of the fridge for about 20-30 minutes to let it get to room temperature.
Meanwhile prepare the green sauce. Add the parsley, mint, olive oil, garlic, anchovy, capers and lime juice into a food processor and blend until you get a lovely green sauce. Taste it, adjust to your liking and set aside.
Slice up your mango into match sticks, slice the radishes into discs and half the tomatoes (or quarter, if they are big). Slice the red onion into discs as well and finely chop the chilli pepper. If you want more heat don’t chop this too fine.
Set a grill pan on high heat and add some butter. Wait for the butter to melt, then add the corn on the cob. Grill on all sides and set aside.
- Now take out a good pan for the steaks and set on a high heat, season the steaks with black pepper and sea salt. If you can easily hold your hand above the pan: wait a bit more, you really want it to be very hot. Add a bit of olive oil or rapeseed oil and cook your steak on one side for 1 minute, then turn over and cook on the other side for 1 minute. Avoid flipping them over too much, so cook one side first before the other. If you don’t like your steak looking pink in the middle: increase cooking time to two minutes. Slice up your steak in thick slices.
- Wash your spinach leaves, divide up all the salad ingredients on top (you can slice up the corn on the cob in discs as well if you prefer), place your steak at the top and drizzle with that lovely green sauce.
- 2 tbsp Extra Virgin Olive Oil
- 5 Spring Onions (white and green parts, sliced)
- 300g Cherry Tomatoes (halved)
- 2 cloves of Garlic (finely sliced)
- 1/2 tsp Cumin Seed
- 15g Fresh Coriander (stalks included, finely chopped)
- Sea Salt and Freshly Ground Pepper
