for 4 person

1 kg	rib-eye steak

Charcoal/gas/electric grill

2 tbsp	oil
1 tbsp	honey mustard

Herb salad

½ tbsp	honey mustard
½ tbsp	Worcestershire sauce
1 tbsp	olive oil
1 tbsp	water
2 pinch	salt
a little	pepper
1 bunch	flat-leaf parsley, torn into pieces
1 bunch	basil, torn into pieces
1 bunch	chervil, torn into pieces

Serve

½ tsp

sea salt

How it's done

Charcoal/gas/electric grill

Remove the meat from the fridge approx. 1 hr. prior to cooking. Brush the meat with the oil. With the lid down, grill the meat over/on a medium heat (approx. 200 °C) for approx. 10 mins., turning occasionally. Turn down the heat (approx. 150 °C) and continue to cook for approx. 30 mins. until the core temperature of the meat has reached approx. 58 °C. Remove the meat from the barbecue, brush with the mustard, cover and leave to rest for approx. 10 mins.

Herb salad

In a bowl, mix the mustard with all the other ingredients up to and including the pepper. Add the herbs, mix.

Serve

Carve the meat across the grain, season with salt, serve with the herb salad.

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