Rib Fillet with Salsa Verde

Method (serves 8)

1. Season the rib fillet steak liberally with sea salt & pepper. Set aside. 
2. Create the salsa verde by adding parsley, basil, capers, garlic, lemon juice and Monini Classico Extra Virgin Olive Oil to a blender. Blend on high until smooth. Set aside.
3. Heat a frypan to a medium/high heat. Drizzle with extra virgin olive oil. Once hot, add the rib fillet steak and fry for 4 minutes each side for a medium-rare steak. Cooking times may vary depending on cooktop type (gas, electric or induction) and desired finish. Once cooked, transfer from the frypan to a plate and allow to rest for 15 minutes.  
4. Add the corn cob to the frypan and fry evenly on each side until slightly charred. Remove from the frypan and use a sharp knife to slice down each side of the corn cob to release kernels. 
5. Create salad by layering baby spinach, avocado, cherry tomatoes, cucumber pieces and corn kernels. Cut the rib eye fillet into thin slices and layer atop the salad. Drizzle with salsa verde and serve.

Recipe by @OurNourishingTable