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

METHOD

  1. Take the steak out of the fridge for about 20-30 minutes to let it get to room temperature.
  2. 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.

  3. 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.

  4. 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.

  5. 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.
  6. 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.

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Tom Barry

Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.

Consumers choose excellence

Surveys confirm that customers prefer beef from grass-fed cattle and are willing to pay more for it. With its flavour, tenderness and consistency, Certified Irish Hereford Prime delivers an eating experience that turns any meal into a truly memorable event.

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