By Brooke Moore

Ingredients

• 4 scotch steaks
• 2 Tbsp Moore Chicken Rub (or your favourite steak rub)
• 1 shallot, chopped
• 100g parsley leaves
• 12 basil leaves
• 15 mint leaves
• 1 tbsp capers
• 1 tbsp Dijon mustard
• 75ml brine from McClure’s Bread & Butter Pickles
• 50g McClure’s Bread & Butter Pickles
• 150ml extra-virgin olive oil
• Zest of one lemon
• 6 anchovy fillets
• 1 clove garlic, minced
• Salt and pepper, to taste

Method

1. Rub 1 ½ - 2 tsp of your rub into each steak, both sides. Leave in the fridge to marinate overnight.

2. For the salsa verde, place all ingredients (except 100ml of the olive oil) in a high-speed blender. Add the rest of the oil slowly as you blend, until smooth. Do not over blend as this can cause the herbs to lose their colour. Pour into a sealed container and refrigerate immediately.

3. When ready to serve, turn your BBQ up to a high heat. Lightly oil both sides of the steaks, and cook 4 minutes each side (or however you like your steaks). Let the steaks rest for at least 5 minutes before serving. Serve alongside the Pickle Salsa Verde.