It is true, the fresh herbs make this dish even more delicious. Try making your own salsa verde and pair it with those perfectly grilled ribeye steaks.
Bring a large pan of water to the boil. Top and tail the haricots verts and cook them in about 6 minutes. Remove from the water with a slotted spoon. Boil the sugar snaps for about 4 minutes until al dente and remove from the water. Boil the pods and peas for 2 minutes and remove from the water. Finish with the marrowfat peas, because they make the water cloudy. Boil them for about 8 minutes until al dente and take them out of the water. Rinse them all under cold running water to stop the cooking process.
Mix the pulses in a bowl and season with salt and pepper.
Roughly chop all the fresh herbs and put them in the blender or the bowl of the hand blender. Add the capers, vinegar and olive oil and mash into a smooth, liquid salsa. Add extra olive oil or some water if necessary. Season with salt and pepper.
Pat the ribeye steaks dry with kitchen paper and sprinkle with salt to taste. Heat the grill pan and grill the steaks for about 3 minutes for 'rare'. Turn them halfway. If you prefer 'medium' or 'well done', grill the steaks longer, depending on the thickness of the steaks. Let the meat rest for 5 minutes, covered. Serve them with the salsa verde and the bean salad.
Tip: Prepare the ribeye steaks on the BBQ. Serve with BBQ-grilled EAT ME corn cobs for a complete meal.
