Steak with salsa verde

Ingredients

  • 1 small handful capers, chopped
  • 4 Anchovy fillets, finely chopped
  • 2 large handfuls Italian parsley, leaves picked from stalks and finely chopped
  • 2 large handfuls Fresh basil, leafs picked from stalks and finely chopped
  • 1 kg Baby Mediterranean potatoes
  • 100 g Grana Padano Cheese, grated
  • 6 garlic cloves, roughly chopped
  • 4 Tbsp Dijon mustard
  • 1/3 cup red wine vinegar
  • 3 Tbsp olive oil, to drizzle
  • salt
  • freshly ground black pepper, to taste
  • 2 to 3 Tbsp olive oil, to drizzle
  • 1.2 kg beef rump steaks

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1.  Preheat the oven to 180 °C.
  2.  For the crispy potatoes, boil them for 15-20 minutes or until tender. Drain and place in a foil-lined roasting pan.
  3.  Squash with the back of a spoon and remove any large pieces of skin that come loose. Ensure that there aren’t too many large pieces of potato as  the smaller the pieces, the crispier they get.
  4.  Sprinkle with the Grana Padano cheese, drizzle with some olive oil and season.
  5.  Roast for 30 minutes or until the potatoes are crispy and evenly golden, stirring occasionally during cooking.
  6.  For the salsa verde, combine all the ingredients except the olive oil in a bowl.
  7.  Constantly whisk while gradually adding the olive oil until you achieve the right consistency.
  8.  Season and check the flavour, adding a little more vinegar if needed.
  9.  For the steak, heat a heavy based frying pan over a high heat until smoking hot and cook the steaks according to the packaging instructions, until  medium or done to your liking. Rest the steaks for 10 minutes.
  10.  To serve, place steak slices on a serving plate, top with a spoonful of salsa verde and crispy potatoes on the side.
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