Steak with herb sauce

Ingredients

Mitani Chicken Salt
4 x 200 gram Rib Eye or Sirloin Steaks
Bunch flat leaf parsley
Bunch Thyme
Lemon
2 large cloves of garlic
4 shallots
100ml olive oil
Ground black pepper

Method

1. Ensure the steaks are room temperature. If the steaks are in the fridge then remove and allow to come up to room temperature for around an hour.
2. Pick and finely chop both the parsley and thyme. Finely chop both the garlic and shallots.
3. Zest and juice the lemon.
4. Blend the parsley, thyme, garlic, shallots, olive oil, lemon zest and juice until emulsified. Season with Mitani Chicken Salt and ground black pepper. Set aside.
5. Rub the steaks with olive oil. Season with Mitani Chicken Salt and ground black pepper.
6. Heat the pan, stovetop grill or BBQ. Sear the steaks on one side then continue cooking on all sides. Cooking time will vary according to your liking.
7. Once cooked, remove the steaks and allow to rest for 2 minutes on a plate to collect the cooking juices.
8. Place the steaks on serving plates and coat the steaks liberally with the herb sauce.

Serving Suggestion

Serve the steaks with crispy Mitani Chicken Salt chips and a simple green salad.