Serves 4 | Preparation time: 30 minutes | Total cooking
time: 20 minutes
Ingredients
·
4 eye fillet steaks
·
1 garlic clove, roughly chopped
·
1 bunch thyme
·
2 sprigs rosemary
·
1 tsp salt
·
1 punnet cherry tomatoes, halved
1
punnet cherry tomatoes, halved
·
2 tsp honey
·
Olive oil
Salsa Verde
·
1 handful basil, roughly chopped
·
1 tbsp capers
·
5 gherkins, roughly chopped
5 gherkins,
roughly chopped
·
5 anchovies
·
½ handful mint
·
100ml olive oil
·
Juice and zest of ½ lemon
·
½ tbsp salt
Recipe
1. Preheat oven to
180°C.
2. Sprinkle salt on
each side of steaks and allow to sit for 15 minutes.
3. In a mortar and
pestle add galic and rosemary, pound to a paste. Add oil to assist. Tie bunch
of thyme together and place with leaf end facing down. Pound to release leaves
but keep the stem to make a brush.
4. Remove brush,
set aside and add 2 tbsp oil. Mix, set aside.
5. Line a tray with
baking paper, spread tomatoes on top. Drizzle with honey, sprinkle with salt
and put in oven for 8-12 minutes.
6. Meanwhile, blend
all salsa verde ingredients, gradually adding oil. Season with lemon juice and
salt.
7. Put pan on to
high heat. Dip thyme brush in herb oil, brush both sides of steaks, add to pan.
8. Turn steaks
every 15 seconds, brushing with oil every time. When cooked, serve with dollop
of salsa.
