Prep: 20 mins,
Cooking: 15 mins
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Ingredients (22)
300 g | ribeye |
20 ml | olive oil — extra virgin |
20 ml | Worcestershire sauce |
salt and freshly ground black pepper | |
10 g | rocket |
1 | red onion — sliced into rounds |
10 ml | vinegar — sherry |
20 ml | olive oil — extra virgin |
For the masala butter:
200 g | butter — unsalted |
1/2 | onion — finely diced |
2 | garlic — cloves, finely chopped |
2 | curry powder |
2 tsp | lemon juice |
5 tsp | Worcestershire sauce |
4 | anchovy fillets |
1 | capers |
1 tsp | salt |
1 tsp | freshly ground black pepper |
10 g | coriander |
10 g | fresh basil |
1 tsp | ginger — ground |
1 | eggs — yolk only |
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