Grilled Angus, Fioretto And Brocollini With Egg & Anchovy Salsa

Grilled Angus, Fioretto And Brocollini With Egg & Anchovy Salsa

Achieve the perfect steak and grilled vegetables with this straightforward yet delicious method. Serve the grilled steak alongside the vibrant vegetables with a lemon wedge for a refreshing finish. This meal is sure to impress with its combination of flavours and textures.

CHEF

Jason Roberts

cuisine

Western

social

Jason Roberts

cooperated brands

Angus Reserve
TEFAL

Rio Vista
Perfection Fresh

Grilled Angus, Fioretto And Brocollini With Egg & Anchovy Salsa

Grilled Angus, Fioretto And Brocollini With Egg & Anchovy Salsa

Full Recipe In details

Ingredients

INGREDIENTS (RIB EYE STEAK)
  • 1 x 500g Angus Reserve Rib-Eye Steak
  • 2 tablespoons Rio Vista Extra Virgin Olive oil
  • 1/2 teaspoon salt flakes
  • Cracked black pepper
INGREDIENTS (FIORETTO & BROCCOLINI)
  • 1 tbsp Rio Vista Extra Virgin Olive Oil
  • Pinch of salt flaks
  • 1 pkt Perfection Fresh Fioretto®
  • Two bunches of Perfection Fresh Broccolini®
  • Yogurt

Methods

  • Give the steak 20-25 minutes to come to room temperature to ensure even cooking
  • Heat a skillet over a medium to high heat
  • Season the steak with a little oil, salt and pepper
  • Place steak on the grill and cook on either side for 2-3 minutes, time will vary depending on thickness of steak and the degree in which you want it cooked!
  • Once cooked, remove from grill and allow to rest for 5-8 minutes
  • Through the oiled and seasoned vegetables straight onto the grill and cook for 2- 3 minutes or until lightly charred, place into a serving bowl and toss through 2 – 3 tablespoons of the Boiled egg and parsley salsa, serve with a lemon wedge

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