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
- Preheat the oven to 180 °C.
- For the crispy potatoes, boil them for 15-20 minutes or until tender. Drain and place in a foil-lined roasting pan.
- 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.
- Sprinkle with the Grana Padano cheese, drizzle with some olive oil and season.
- Roast for 30 minutes or until the potatoes are crispy and evenly golden, stirring occasionally during cooking.
- For the salsa verde, combine all the ingredients except the olive oil in a bowl.
- Constantly whisk while gradually adding the olive oil until you achieve the right consistency.
- Season and check the flavour, adding a little more vinegar if needed.
- 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.
- 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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