Rib eye with porcini salt and salsa verde

This scrumptious barbecued rib eye is meaty with a capital 'M', but it's the sides that make it truly sing. Salsa verde carries fresh, sour and salty notes by way of parsley, lemon, capers and anchovies, while the dried porcini and peppercorn salt is a revelation! The salt is simple to make and keeps in your pantry for up to six months.