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.
- 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.
This recipe is fab, turned out really well & tasted amazing! So many great flavours.!
Would like to try this, but it doesn't mention actually cooking the steaks!
The salsa verde was lovely .
- Average per serving
- Calories 580.0kCal