Salmoriglio is a southern Italian condiment and is quite possibly my favourite of all dressings for such a delicious cut of beef and infinitely preferable for hot summer days than a peppercorn or mushroom sauce. The smell of a cote de boeuf sizzling over wood and freshly pounded salmoriglio reaching the nose is pure heaven.
Cote de boeuf
1 tbsp very finely chopped rosemary needles
2½ tsp flaked sea salt
35g fresh sweet marjoram leaves
¼ tsp dried chilli flakes
juice of 1 unwaxed lemon
3 tbsp extra virgin olive oil
- Have the embers orange-grey and glowing and you’re ready to season your beef rib.
- Chop the rosemary and salt together and season the beef well on one side.
- Cast it over the grill taking care that the grill is not to close to the embers as although to be eaten as pink as pleased the fat needs time to soften and render rather than just be hammered on the surface.
- Turn your rib and when done rest it well.
- While the meat cooks, pulverise and grind the marjoram leaves with the dried chilli and half teaspoon of flaked sea salt until puréed.
- Add in the olive oil and lemon juice. If making ahead of time incorporate all but the lemon juice as given too long and the dressing will discolour.
- Slice the meat once rested and serve on a plate with the bone included.
- Spoon the marjoram dressing over the meat.
- Eat alongside, salad and grilled sourdough rubbed with garlic.