1 x 500g Angus Reserve Rib-Eye Steak

2 tablespoons Rio Vista Extra Virgin Olive oil 

1/2 teaspoon salt flakes 

Cracked black pepper

1 tbsp Rio Vista Extra Virgin Olive Oil

Pinch of salt flaks

1 pkt Perfection Fresh Fioretto®

Two bunches of Perfection Fresh Broccolini®

Yogurt

Give the steak 20-25 minutes to come to room temperature to ensure even cooking

Heat a skillet over a medium to high heat

Season the steak with a little oil, salt and pepper 

Place steak on the grill and cook on either side for 2-3 minutes, time will vary depending on thickness of steak and the degree in which you want it cooked!

Once cooked, remove from grill and allow to rest for 5-8 minutes

Through the oiled and seasoned vegetables straight onto the grill and cook for 2- 3 minutes or until lightly charred, place into a serving bowl and toss through 2 – 3 tablespoons of the Boiled egg and parsley salsa, serve with a lemon wedge