Steak & Salsa Verde Recipe
Maybe you don’t have someone to share Valentine’s Day with, or maybe you just don’t want to share! This classic steak recipe serves 1 but can be easily scaled up to feed more.
Serves 1
Prep time; 5 mins
Cook time; 15 mins
Ingredients
1tbsp olive oil
150g rump or sirloin steak, room temperature (see notes below)
1tbsp unsalted butter
1 sprig each rosemary and thyme
Your choice of side, to serve
For the salsa verde:
1 clove garlic, finely chopped
30g bunch fresh parsley, steams & leaves finely chopped
½ 30g bunch fresh basil, leaves finely chopped
½ 30g bunch fresh mint, leaves finely chopped
1tbsp capers, drained, roughly chopped
2 anchovy fillets in olive oil, drained and finely chopped
1tsp Dijon mustard
2tbsp red wine vinegar
6-8tbsp extra virgin olive oil
Method
First, rub the oil over the steak and season well with flaky sea salt and freshly ground black pepper on both sides. Heat your heaviest frying pan over a high heat and sear the steak for 3-4 mins on each side (for medium rare). Add the butter and herbs, basting with a spoon throughout. Transfer to a plate, cover with a clean tea towel or foil and rest.
For the salsa verde, combine the garlic, herbs and capers in a bowl. Add the anchovies along with the mustard and vinegar, then, drizzle in the olive oil to your desired consistency. Season to taste.
Serve the steak on a warmed plate with a big dollop of salsa verde on the side.
A little bit extra
The Perfect Steak; everyone has personal preference on which cut they like and how they like it cooked. Broadly speaking, 3-4 mins on each side will give you a perfect medium-rare steak, however it will depend on the thickness. Make sure you sear off any fat on the sides of the steak too for maximum flavour. Basting throughout cooking adds more flavour and
moisture to the steak – mix up the herbs or add garlic if you like! Finally, resting the steak for as long as it cooked is important as it allows the juices to relax back into the meat keeping it as tender and delicious as possible.
The sassy salsa verde will make more than you need, but keeps well in the fridge. Use to pep up salads, stir into sauces or spread onto sandwiches!
Buy the best quality meat you can afford; eating sustainably doesn’t necessarily mean you have to cut red meat out, just eat it a little less often and from a higher welfare source.
We’ve served ours with crunchy chorizo roast potatoes – look out for the recipe coming this way soon!
We hope you love this Valentine's special and enjoy it with a loved one or as a treat for yourself!
