Steak with hot salsa verde recipe

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This juicy steak board, inspired by Brazilian barbecues, is hard to resist. Any leftover morsels make wonderful sandwiches the next day.

Steak with hot salsa verde
  • healthy
Serves4–6
SkillEasy
Preparation Time15 mins
Cooking Time8 mins plus resting
Nutrition Per PortionRDA
Calories340 Kcal17%
Fat26 g37%
Saturated Fat5.6 g28%
Carbohydrates2 g1%

This juicy steak board, inspired by Brazilian barbecues, is hard to resist. Any leftover morsels make wonderful sandwiches the next day.

Brazillian BBQ, known as churrasco originates from a southern region of Brazil, traditionally eaten by gauchos (South American cowboys). Churrasco is our inspiration for this recipe - a large cut of steak shared between a group of people and served with a piquant salsa. The salsa is a key element of this dish as its acidity cuts through the fatty-ness of the steak. Why not make a whole meal out of it? This would be delicious served with rainbow cabbage salad and these home made chips. The perfect meal to serve for an evening with friends. If you are cooking this outside BBQ season then you can throw the steak on a hot griddle. 

Ingredients

  • 750g beef skirt steak, fillet or hanger
  • For the salsa verde:
  • ½ bunch flat-leaf parsley
  • ½ bunch basil, leaves picked
  • ½ bunch mint, leaves picked
  • 1tbsp red wine vinegar
  • 5 drops Tabasco
  • 100ml extra virgin olive oil, plus 1tbsp extra for the meat
  • 45g anchovies
  • 1tsp Dijon mustard
  • For the topping:
  • 45g small capers
  • 1 spring onion, chopped
  • 1 red chilli, sliced and deseeded
  • 1 green pepper, sliced

WEIGHT CONVERTER

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Method

  1. Bring the meat to room temperature and pat down with olive oil, salt and pepper. Set aside. Meanwhile, heat a griddle pan or barbecue to high, until smoking with dry heat.
  2. While the barbecue heats up, make the salsa verde. Place all the salsa ingredients in a small food processor, season to taste and whizz to a rough, oily paste.
  3. Now place the steak on the grill and cook for 3-4 mins a side for medium-rare. Rest, lightly covered with foil, for 5 mins.
  4. Serve warm and sliced on a board, doused in salsa verde and topped with capers, spring onions, chilli and green pepper.