Griddled Steak with Salsa Verde

11 October 2022

Griddled Steak with Salsa Verde

A scrumptious steak supper with wow factor. The fresh ‘salsa verde’ or green sauce cuts through the richness of the meat. Serve with thick cut chips and a crisp green salad.

Serves: 2

Prep Time: 15 minutes

Cooking Time: 10 minutes


  • 2 x 200g sirloin steaks, approximately 2cm thick
  • Sea salt
  • Cracked black pepper
  • Olive oil

For the 'salsa verde'

  • 1 large handful parsley
  • 1 large handful basil
  • 1 large handful mint
  • 1 garlic clove, peeled and roughly chopped
  • 1 tablespoon capers
  • 4 anchovy fillets, chopped (optional)
  • 1 lemon, zest and juice
  • 3-4 tablespoon olive oil
  • Half a teaspoon Dijon mustard


  1. Remove the steaks from the fridge, cover and allow to reach room temperature. Rub both sides with olive oil and season well with sea salt and cracked black pepper.
  2. Heat a Grill Pan until smoking hot. Cook the steaks for 2-3 minutes on each side for medium cooked steaks. Remove to a warm plate, cover and rest for 5 minutes.
  3. Place the ‘salsa verde’ ingredients in a small food processor or pestle and mortar. Whizz or pound until you have a thick rough sauce. Taste and check the seasoning.
  4. Drizzle the ‘salsa verde’ over the steaks and serve.


  1. Vary the herbs depending on what you have.
  2. If you haven’t got a small food processor or pestle and mortar, chop the ingredients by hand.
  3. Adjust the volume of oil, to determine if you like the sauce thicker or thinner.
  4. To add flavour to the steak, add half a bulb of garlic and a few sprigs of fresh to the pan when cooking the steaks.
  5. As a rough guide, each steak will take 3 minutes in total for rare, 4-5 minutes for medium and 7-8 minutes for well done.
  6. You can use a digital thermometer to test the steaks. The middle of the steak should be 50°C for rare, 60°C for medium and 70°C for well done.