25 mins
Super easy
serves 4
About the recipe
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.
Ingredients
450g flank, skirt or sirloin steak
1 clove 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
Top Tip
To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand.
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.
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