Family-Style BBQ Platter: Ribeye with Salsa Verde & Charred Courgettes
A good steak off the coals needs very little; but the green sauce is not negotiable. Salsa verde gets around, and in Piedmont it’s practically a birthright: they call it bagnet verd there, chop it by hand, and spoon it over more or less anything that stands still. Parsley, basil, anchovies, capers and garlic do the work here, sharpened with Amalfi lemon. James Martin pairs it with ribeye and charred green and yellow courgettes, everything sliced and piled onto one platter for the middle of the table; family style means nobody waits to be served.
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
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.
Serving Line
Steak off the coals, bagnet verd on top, Menabrea in hand; the Piedmontese would surely approve.
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