SAVOURY
Rib-Eye Steak with Sauce Vierge
Sauce vierge is a quick and easy sauce that goes really well with grilled meat or fish. Originally from Provence it is traditionally made with chopped tomatoes and sometimes anchovies, but for this version I decided to substitute them With Grey Poupon Dijon Mustard.
To make the sauce, you can use an electric blender but I think that the result is far better with a mortar.
I like to serve this with a simple salad and some roasted potatoes with garlic & rosemary.
- Prep Time5 min
- Cook Time12 min
- Total Time17 min
- Serving Size2
Ingredients
- 2 Grass fed rib-eye steak
- 2 Cloves garlic.
- 3 Tsp. Dijon mustard.
- 2 Tbsp. Olive oil
- Juice of 1 lemon
- A small bunch each of parsley and basil.
- Salt
- Pepper
Method
In a mortar, pound the garlic, parsley & basil to a rough paste until you obtain a nice thick sauce resembling a pesto.
Stir in the Dijon mustard, lemon juice and olive oil. Season to taste.
Season the rib-eye with salt & pepper.
Grill the steak for 6 minutes for medium-rare (or to your liking) turning every minute. Serve with the sauce on the top and with a glass of red Côtes du Rhône.
Enjoy… Bon appetit! ♥♥♥
