SKIRT STEAK WITH SALSA VERDE

“Raid the herb gar­den for this easy sauce”

Sunday Herald Sun - Stellar - - On Sun­day -

SERVES 4

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)

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