SKIRT STEAK WITH SALSA VERDE
“Raid the herb garden for this easy sauce”
2 tbs extra virgin olive oil 2 garlic cloves, crushed 1kg skirt steak Freshly grated horseradish and micro herbs to serve (optional)
Salsa verde ½ bunch basil, leaves picked ½ bunch mint, leaves pickled ¼ cup (60ml) red wine vinegar 100ml extra virgin olive oil 50g cornichons 50g capers 2 tsp Dijon mustard
Combine the olive oil, garlic, thyme and rosemary and 1 tsp each salt and freshly ground pepper. Spread over the steak. Heat a chargrill pan or barbecue over high heat until smoking. Add the steak and cook for 3-4 minutes a side for medium-rare. Rest, lightly covered with foil, for 5 minutes. Meanwhile, for the salsa verde, place all ingredients in a small food processor, season and whiz to a rough paste. Serve the steak sliced with the salsa verde. Top with freshly grated horseradish and micro herbs.
NUTRITION • 53G PROTEIN • 10G SAT FAT • 3G CARB • 2G SUGARS • 290MG SODIUM • 615 CAL (2580KJ)