Family-Style BBQ Platter with Salsa Verde

James Martin Recipe

Family-Style BBQ Platter: Ribeye with Salsa Verde & Charred Courgettes

A good steak cooked over coals needs very little, but the green sauce is non-negotiable. Salsa verde may travel widely, but in Piedmont it is practically a birthright. Known locally as bagnet verd, it is traditionally chopped by hand and generously spooned over anything that stands still for long enough.

Here, parsley, basil, anchovies, capers and garlic do the work, sharpened with Amalfi lemon. James Martin pairs the salsa verde with ribeye and charred green and yellow courgettes, slicing and piling everything onto one abundant platter for the middle of the table.

Family-style means nobody waits to be served. Just bring the platter out, open the Menabrea and let everyone help themselves.

The Recipes Eating and Entertaining

Ingredients

For the steak
• 4 ribeye steaks
• Olive oil
• Salt and pepper

For the salsa verde
• 1 small bunch parsley
• 1 bunch basil
• 2 garlic cloves, finely grated
• 2 tbsp capers
• 1 tin anchovies
• 1 Amalfi lemon, juice and zest
• 1 tbsp Dijon mustard
• 1 tbsp sherry vinegar
• 4 tbsp Italian extra virgin olive oil

For the charred courgettes
• 4 green courgettes
• 4 yellow courgettes
• 1 tbsp olive oil
• 1 garlic clove, crushed
• 1 tbsp thyme leaves, picked

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Method

Heat a barbecue until hot and the coals are white.
Drizzle the steaks with oil and season on both sides. Put them on the barbecue and cook until deeply coloured, then flip; 3 to 4 minutes each side. Remove and rest.
For the salsa verde, chop all the ingredients together by hand, then mix with the lemon juice and the olive oil.
Slice the courgettes and marinate in the olive oil, garlic and thyme. Place on the barbecue and cook until nicely charred.
To serve, lay the courgettes over a platter, slice the steak and place it on top, then pour over the salsa verde.