Ingredients

Method

• 4 kg rib-eye roast, at room temperature
• 6 T olive oil
• 8 T red wine vinegar
• 1 lemon, juiced
• 30 g Italian parsley, roughly chopped
• 20 g coriander, roughly chopped
• 6 garlic cloves, finely chopped
• 100 g capers, roughly chopped
• 100 g anchovy fillets, roughly chopped

Method

Ingredients

Preheat the oven to 180°C. Rub the meat with the olive oil, salt and pepper.

Heat a large griddle pan over a high heat. Sear the meat until golden brown, then place into a deep roasting tray.

Roast for 1 1⁄2 hours, or until cooked to your liking. Wrap in foil and rest for 30 minutes.

Serve with the anchovy salsa verde.

Cook’s note: Always allow meat to rest to ensure it becomes juicy and tender.

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