Rib Eye with Salsa Verde and Mash

A combination of all our favourite flavours.
1H 19M

Try Marcus and Sonia’s kitchen creation from My Kitchen Rules for yourself!

TIP: For an extra flavour hit, tie a small bunch of rosemary or thyme with twine. Use a brush to baste the steak with the butter during cooking. 

For perfectly cooked meat you can use a meat thermometer with the temperatures being approx. 50C, 55C and 60, for rare, medium-rare, or medium respectively. 


Salsa Verde



To make salsa verde, place all ingredients except oil in a small processor. Process until finely chopped. With motor operating, gradually add oil to combine. Season. 


To make mash, place butter and garlic in a small saucepan over lowest heat and cook for 2 minutes without browning. Add milk and cream and heat until warm. Remove from heat and set aside. 


Place potatoes in a large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate. 


Pass potatoes through the rice back into the saucepan. Gradually add the warm milk mixture and beat with a wooden spoon to combine. Season. Beat in chives. 


Heat a lightly oiled frying pan over medium heat. Add 2 of the steaks. Cook for 2 – 3 minutes or until caramelised underneath. 


Turn steaks and add a quarter of the butter to the top of each one. Cook, basting with melted butter, for about a further 2 minutes or until cooked as desired. Transfer to a warm plate to rest. Wipe pan clean and repeat with remaining steaks.


Heat a large lightly oiled frying pan over medium-high heat. Add asparagus and cook, turning, until lightly browned and tender. Season. 


Serve steak, mash, and asparagus with salsa verde. 

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