The combination of juicy, perfectly grilled steak and the fresh note of salsa verde promises an exceptional barbecue experience. A pleasure that suits every taste.
INGREDIENTS
Steaks
- 2 rib-eye steaks (approx. 250 g)
- coarse sea salt, pepper
Salsa verde
- 2 bunches of parsley (approx. 30 g)
- 1 bunch basil (approx. 15 g)
- 2 tbsp capers
- 1 clove of garlic
- 8 pitted green olives
- 1 untreated lemon
- 125 ml olive oil
- salt, pepper
HOW TO MAKE IT
- Remove the steaks from the fridge approx. 30 minutes before preparation.
- In the meantime, for the salsa verde, wash the parsley and basil, shake dry, pluck off the leaves and place in a beaker. Peel the garlic, cut in half and add to the beaker along with the capers and olives. Wash the lemon with hot water, dry and grate the zest, e.g. using the ZWILLING Pro Zester. Halve the lemon, squeeze out the juice and pour into the beaker. Pour in the olive oil and season with a little freshly ground salt and pepper, e.g. from the ZWILLING ENFINIGY Electric Spice Mills.
- Mix to the desired consistency with the ZWILLING ENFINIGY Hand Blender and season again if necessary.
- Insert the thermometer into the ZWILLING ENFINIGY Contact Grill. Select the steak program and the desired cooking level and preheat the contact grill.
- Insert the thermometer into the side of the thickest part of one steak up to the center, place on the contact grill and close the grill.
- When the steak has reached the desired core temperature, remove from the grill and let it rest for about 5 minutes. Slice and season with salt and pepper. Serve with the salsa verde.
Tip
For a stronger note in the salsa verde, mix in two anchovy fillets.
Info
The built-in core temperature thermometer on the ZWILLING ENFINIGY Contact Grill allows precise cooking. The even heat distribution guarantees a perfectly grilled steak.