Steak & salsa verde

Steak And Salsa Verde

Serves 4

  • For the steak

  • 1 lb quality flank steak

  • ⅛ teaspoon sea salt

  • freshly ground black pepper, to taste

  • 1 tablespoon olive oil

  • 1 clove garlic, halved

  • For the Mexican salsa verde

  • 1 small bunch fresh coriander

  • 1 small bunch fresh mint, leaves picked

  • 1 clove garlic, peeled

  • 1-2 fresh jalapeno or serrano chillies, seeded

  • 4 large scallions, trimmed

  • 2 tomatoes, roughly chopped

  • freshly ground black pepper, to taste

  • juice of 1-2 limes

  • 1 tablespoon olive oil

  • ⅛ teaspoon salt

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



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.



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.



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.



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



Cut the flank against the grain and with the knife at an angle to the board into ¼-inch-thick slices, and arrange them on a large serving platter or divide between your plates.



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



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.

Nutritional Information

Steak & salsa verde

Herby green sauce, incredible with fish

More Beef recipes ->
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To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand
Serves 4
25m
Super easy
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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.

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

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.

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.

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.

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

Cut the flank against the grain and with the knife at an angle to the board into ¼-inch-thick slices, and arrange them on a large serving platter or divide between your plates.

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

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.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 369
    18%
  • Carbs 2.8g
    1%
  • Sugar 1.8g 2%
  • Fat 29.1g 42%
  • Saturates 10.6g 53%
  • Protein 23.3g 52%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the steak

  • 1 lb quality flank steak

  • ⅛ teaspoon sea salt

  • freshly ground black pepper, to taste

  • 1 tablespoon olive oil

  • 1 clove garlic, halved

  • For the Mexican salsa verde

  • 1 small bunch fresh coriander

  • 1 small bunch fresh mint, leaves picked

  • 1 clove garlic, peeled

  • 1-2 fresh jalapeno or serrano chillies, seeded

  • 4 large scallions, trimmed

  • 2 tomatoes, roughly chopped

  • freshly ground black pepper, to taste

  • juice of 1-2 limes

  • 1 tablespoon olive oil

  • ⅛ teaspoon salt