Chargrilled Steak and Salsa Verde

This is a lovely dish to enjoy outside. Treat yourself to a quality bit of beef and prepare it properly (tips below) to get the maximum flavour.
Edinburgh New Town Cookery Schools
Ingredients (serves 2)

2 sirloin steaks
1tsp olive oil
Salt and pepper

For the salsa verde;

2 anchovies
2tsp capers
1 small garlic clove
2tbsp fresh lemon juice
1tsp Dijon mustard
2tbsp chopped parsley
1tbsp chopped mint
Half tbsp chopped coriander
Half tbsp chopped tarragon
3tbsp olive oil
Salt and pepper

1. Take the steak out of the fridge, it’s really important to cook steaks from room temperature so they cook evenly.

Beef
2. Prepare your salsa verde by chopping all your ingredients finely and mixing them in a bowl. Season to taste and add more oil and lemon juice if you need to loosen up your sauce.

3. Rub your steak with olive oil and season on both sides. Heat your pan until very hot. Fry your steaks once on each side.

Slice your steak to serve.

To learn hot make recipes like this see Edinburgh New Town Cookery School

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