Anchovy recipes
1 1⁄2 hours, plus 30 minutes' resting time
Rib-eye with anchovy salsa verde
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Rib-eye with anchovy salsa verde
6 to 8
Easy
20 minutes
1 1⁄2 hours, plus 30 minutes' resting time
Ingredients
- 4 kg rib-eye roast, at room temperature
- 6 T olive oil
- 8 T red wine vinegar
- 1 lemon, juiced
- 30 g Italian parsley, roughly chopped
- 20 g coriander, roughly chopped
- 6 garlic cloves, finely chopped
- 100 g capers, roughly chopped
- 100 g anchovy fillets, roughly chopped
Method
- Preheat the oven to 180°C. Rub the meat with the olive oil, salt and pepper.
- Heat a large griddle pan over a high heat. Sear the meat until golden brown, then place into a deep roasting tray.
- Roast for 1 1⁄2 hours, or until cooked to your liking. Wrap in foil and rest for 30 minutes.
- Serve with the anchovy salsa verde.
Cook’s note: Always allow meat to rest to ensure it becomes juicy and tender.