Steak & salsa verde

Name: Steak & salsa verde
Total time: 25 min
Yield: 4
Ingredients: 450 g flank steak; 1 clove of garlic; 1 clove garlic; 1-2 fresh green chillies; 4 spring onions; 2 ripe tomatoes; ½ a bunch of fresh coriander; ½ a bunch of fresh mint; 1-2 limes

Coriander, mint, chilli, lime

“To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand. ”

Serves 4

Cooks In25 minutes

DifficultySuper easy

Beef Steak

Nutrition per serving

Calories 376 19%
Fat 30.4g 43%
Saturates 10.9g 55%
Sugars 2g 2%
Salt 2.18g 36%
Protein 23.4g 47%
Carbs 2.5g 1%
Fibre 0.8g -

Of an adult's reference intake

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Ingredients

g / ml cups / oz

450 g flank steak
1 clove of garlic
MEXICAN SALSA VERDE
1 clove garlic
1-2 fresh green chillies
4 spring onions
2 ripe tomatoes
½ a bunch of fresh coriander
½ a bunch of fresh mint
1-2 limes

1lb flank steak
1 clove garlic
MEXICAN SALSA VERDE
1 clove garlic
1-2 fresh jalapeno or serrano chiles
4 spring scallions
2 ripe tomatoes
½ a bunch of fresh cilantro
½ a bunch of fresh mint
1-2 limes

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

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Method

Remove the steak from the fridge and leave to come up to room temperature.
To make the salsa, peel the garlic, deseed the chillies, trim the spring onions and roughly chop the tomatoes. Reserve a few coriander sprigs, then chop the rest (stalks and all), with the mint leaves, garlic, chillies, spring onions and tomatoes on a large board – keep chopping and mixing until super-fine.
Season with sea salt and black pepper, then squeeze over most of the lime juice, and drizzle lightly with extra virgin olive oil. Mix together well, taste and tweak with a little more salt, pepper or lime juice, then scrape into a bowl.
Heat a frying pan or griddle pan over a high heat. Season the steak with the salt, pepper, and drizzle with olive oil.
Cook the steak in the hot pan for 6 to 7 minutes on each side, or until cooked to your liking. Halve the garlic clove, and rub the steak with the cut side during cooking for bonus flavour. Remove to a plate to rest.
Cut the steak against the grain and with the knife at an angle into ½cm slices, then arrange on a serving platter or divide between plates.
Finish with a few dollops of salsa, and scatter over the reserved coriander leaves. Drizzle over any resting juices, then tuck in.

Remove the steak from the refrigerator and leave to come up to room temperature.
To make the salsa, peel the garlic, seed the chilies, trim the scallions and roughly chop the tomatoes. Reserve a few cilantro sprigs, then chop the rest (stalks and all), with the mint leaves, garlic, chilies, scallions and tomatoes on a large board – keep chopping and mixing until super-fine.
Season with sea salt and black pepper, then squeeze over most of the lime juice, and drizzle lightly with extra virgin olive oil. Mix together well, taste and tweak with a little more salt, pepper or lime juice, then scrape into a bowl.
Heat a frying pan or grill pan over a high heat. Season the steak with the salt, pepper, and drizzle with olive oil.
Cook the steak in the hot pan for 6 to 7 minutes on each side, or until cooked to your liking. Halve the garlic clove, and rub the steak with the cut side during cooking for bonus flavour. Remove to a plate to rest.
Cut the steak against the grain and with the knife at an angle into ½cm slices, then arrange on a serving platter or divide between plates.
Finish with a few dollops of salsa, and scatter over the reserved cilantro leaves. Drizzle over any resting juices, then tuck in.

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 steaks once it’s cooked – this allows the juices to settle, so you don’t lose them all when you slice or carve the steak.