Salsa Verde Steak

Chop capers and anchovies and add to herbs with zest vinegar and oil.

Easy banana bread recipe without baking soda. Remove to a plate to rest. Meanwhile pat the steaks dry with kitchen paper brush them lightly with oil and season on both sides. Cook the steak in the hot pan for 6 to 7 minutes on each side or until cooked to your liking.

Drain and place on a plate lined with kitchen roll. Pour into a bowl and season. Season the steak with the salt pepper and drizzle with olive oil.

Resting allows the meat to cool down and the juices get reabsorbed into the meat. Spray steaks with oil and season. Heat a frying pan or griddle pan over a high heat.

When in doubt use a meat thermometer. I generally let my steaks rest wrapped in foil for 2 5 minutes before i serve. 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.

Serve the steak warm with the butter on top. Cover and refrigerate on a platter for at least 4 hours or overnight. Spread the mixture all over the steak.

Cook each batch for 4 5 minutes or until golden brown and cooked through. To serve place each steak on. Halve the garlic clove and rub the steak with the cut side during cooking for bonus flavour.

Not to be confused with mexican salsa verde this italian green sauce recipe is more in the realm of a chimichurri or french anchoiade a garlic and oil based sauce loaded with fresh herbs thats best for drizzling not so much for dipping. Meanwhile to make the salsa verde roughly chop or process herbs and place in a bowl. In a large bowl stir together the cilantro mint thyme scallions chile garlic lime juice harissa cumin salt and pepper until well combined.

Season with salt and serve immediately. Go for it not a thermomix in sight. Preheat a chargrill pan over high heat.

2 heat a griddle pan until very hot. Hope this all helps. Let the steak rest covered lightly with foil to keep from getting cold for about 10 minutes before serving.

Briny capers and anchovies give it a definitive saltiness thats not for the faint of heart and the tanginess of the vinegar pairs wonderfully with the fat marbled bites of grilled. Italian salsa verdethe perfect partner for your grilled steak. This results in a juicy steak.

Other than for the salsa verde of course. Stir well to combine. Pulse the parsley scallions capers lemon zest and juice anchovies garlic mustard and olive oil in a food processor until slightly chunky.

Cook steaks for 3 minutes on each side for medium rare or until done to your liking. For the salsa verde butter. In a small bowl combine the parsley rosemary thyme garlic and olive oil.