Add a gourmet touch to your classic meat and veg dish with this delicious steak and salsa verde recipe.
- To make the salsa verde, place the parsley, mint, garlic and capers in a food processor and process until finely chopped. With the motor running, add the olive oil in a thin, steady stream. Add the lemon juice and stir to combine. Season with salt and pepper.
- Heat 1 tablespoon of the oil in a large saucepan over high heat. Add leek and garlic and cook, stirring, for 5 mins or until leek is soft. Add potato and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 15 mins or until potato is tender. Add the peas in the last 3 mins of cooking time. Remove from heat. Add the spinach. Set aside, covered, for 1 min or until spinach is wilted. Season with salt and pepper.
- Meanwhile, rub steak with 1 teaspoon oil. Season with salt and pepper. Brush remaining oil on chargrill or barbecue. Heat over medium-high heat. Cook the steak for 2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
- Drizzle steak with salsa verde and sprinkle with lemon zest. Serve with the braised potatoes and peas.
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Mixing Bowl Set
Food Storage Container Set
Cutting Board Set