Allow beef to come to room temperature for 10-15 minutes before cooking. Drizzle over olive oil, rub into meat. Season well with salt and pepper.
Pre-heat a barbeque or char-grill to a high heat. Place steaks on grill and lower heat to medium. Brush steaks occasionally with rosemary. Steaks are ready to turn when juices come to the top (10-15 minutes), turn and cook for remaining time or until tender. Transfer to a chopping board. Rest for half the cooking time, covered loosely with foil.
To make Salad: Combine oil and thyme leaves, brush radicchio, barbeque for 1-2 minutes each side or until charred. Transfer to a platter, drain pears, add to radicchio and drizzle with balsamic vinegar and season with salt and pepper.
To make the Salsa Verde, place all ingredients in a bowl, stir to combine well. Season with salt and pepper.
Slice steak across the grain, serve with radicchio salad and Salsa Verde.
Tips
When cooking to the desired doneness, it is best to probe the meat with a thermometer. Check our cooking conversion times for an indication of desired doneness, temperature and cook time.
The meat continues to cook after removing from heat. For example, the internal temperature (56-58◦C) so it can raise to 62-65◦C after resting for medium rare.
Salsa Verde can be made in a food processor, put all ingredients in processor except oil and lemon juice, process and gradually add oil and lemon juice.
