steak and salsa verde

method

If you love to eat steak, here's a great way to take it up a few notches – the combination of beef and salsa verde is so good you really can't beat it. Make sure you choose good-quality meat and you can’t go wrong.

Jamie’s top tips
• Make sure your meat is at room temperature before you start cooking – that way it will cook at the same temperature all the way through.
• It’s really important to rest the meat once it’s cooked. It allows the juices to settle, so you don’t lose them all when you slice or carve the steak.

1. Take your steak out of the refrigerator and let it get up to room temperature while you make your salsa.

2. Get yourself a good knife and a big cutting board. Set aside a few of the cilantro leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chiles, scallions, and tomatoes until it’s all very fine – watch your fingers here! Sprinkle over a pinch of the salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with the remaining salt, pepper, lime juice, or chile, and put it into a bowl ready to go.

3. Get a frying pan, grill pan, or outdoor grill screaming hot and season both sides of your steaks with the salt, pepper, and a good lug of olive oil.

4. Add the steaks to the pan or grill. Your steaks should take about 6 to 7 minutes per side to cook depending on how you like them. As it cooks, rub the steak with the cut side of the garlic clove for some extra flavor.

5. When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes.

6. Cut the flank against the grain and with the knife at an angle to the board into 1/4-inch-thick slices, and arrange them on a large serving platter or divide between your plates.

7. Finish with a few dollops of salsa, and scatter over your remaining cilantro leaves. Drizzle over any resting juices and let everyone tuck in.

serves: 4

ingredients

For the steak
• 1-pound flank steak
• 1/8 teaspoon sea salt
• freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 clove garlic, halved

For the Mexican salsa verde
• A small bunch of fresh cilantro
• A small bunch of fresh mint, leaves picked
• 1 clove garlic, peeled
• 1 to 2 fresh jalapeno or serrano chiles, seeded
• 4 large scallions, trimmed
• 2 tomatoes, roughly chopped
• freshly ground black pepper, to taste
• Juice of 1 to 2 limes
• 1 tablespoon olive oil
• 1/8 teaspoon salt

Equipment list
• Knife
• 2 cutting boards
• Bowl
• Measuring spoons
• Frying pan, grill pan or outdoor grill
• Large plate
• Tongs