Rib Eye with Salsa Verde and Mash Recipe

Ingredients

• 4 x beef rib-eye steaks on the bone, at room temperature
• 25g butter, chopped
• 1 bunch asparagus, trimmed
• Salsa Verde
• 1 cup flat-leaf parsley leaves
• 1/4 cup rocket leaves
• 1/4 cup basil leaves
• 2 small garlic gloves, chopped
• 2 tsp baby capers, drained
• 4 baby cucumbers (cornichon), drained, chopped
• 2 anchovy fillets
• 2 tbs red wine vinegar
• 2 tsp chilli flakes
• 1 tsp finely grated lemon zest
• 1 tsp lemon juice
• 125ml extra-virgin olive oil
• Mash
• 50g butter, chopped
• 1 garlic clove, crushed
• 80ml milk
• 60ml thickened cream
• 1kg potatoes, peeled, halved
• 3 tbs finely chopped chives