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
Ingredients:
- 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
Method
- 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.
- 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.
- 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.
- Drizzle the ‘salsa verde’ over the steaks and serve.
Tips:
- Vary the herbs depending on what you have.
- If you haven’t got a small food processor or pestle and mortar, chop the ingredients by hand.
- Adjust the volume of oil, to determine if you like the sauce thicker or thinner.
- 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.
- 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.
- 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.
