Preparation
Pick and chop the fresh flat-leaf parsley. Pick and chop the fresh basil. Finely chop the garlic cloves. Finely chop the anchovy fillets. Drain and chop the capers.
Method
- 1 To make the salsa verde, combine all the extra ingredients and season with black pepper (you might not need salt as the anchovies are salty). Set aside.
- 2 Heat a griddle pan until very hot. Meanwhile, pat the steaks dry with kitchen paper, brush them lightly with oil and season on both sides.
- 3 Remove the steaks from the pan and place them on a clean board. Cover loosely with foil and leave to rest for 5 minutes. Serve with a good spoonful of salsa verde, and why not serve with helping of fries on the side.
3 Reviews
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Gillian
This recipe is fab, turned out really well & tasted amazing! So many great flavours.!
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Phil C
Would like to try this, but it doesn't mention actually cooking the steaks!
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Karen
The salsa verde was lovely .
- Average per serving
- Calories 580.0kCal
- Fat5.6g
- Saturated2.0g
- Salt2.52g
- Carbohydrates12.9
- Sugar1.3g
- Protein82.3g
- Fibre6.2g