I think this glorious weather we’ve been having is about to take a turn for the worst.
I’m not one for relying on weather apps as in my experience they always get it wrong. I like to “feel” the weather if you know what I mean? And my prediction, judging by the grey sky outside and the strong winds picking up is that a storm is on the horizon for the North. But when will it arrive?
I recently told you about M&S Food’s beef traceability campaign. The one where all their beef is traceable from farm to shop and it’s all high welfare, British and honestly – delicious.
I like to treat myself to steak every now and again, and as BBQ season is potentially on hold for a while as the storm hits – this dish is the perfect answer.
The salsa verde is so easy to make and it goes with everything. Meat, fish, summery salads – you name it, it peps it right up. It’s so fresh, zingy, garlicky and pungent. Why not double up the recipe and have it with fish or salad the next day? It’s delicious!
So if you’re looking for a quick, easy recipe that’s still Summery as hell but requires no BBQ – look no further than this bad boy!
This recipe serves two and takes 25-30 minutes in total.
For the Steak and Fries
- 2 British rib-eye steaks (approx 190g each), at room temperature (2 for £8 at M&S)
- Olive oil, for brushing
- M&S thin and crispy fries, to serve
- A handful of sliced cherry tomatoes, at room temp and sprinkled with sea salt, to serve
For the salsa verde:
- ½ x 25g pack flat-leaf parsley leaves picked and chopped
- ½ x 25g pack basil leaves picked and chopped
- 1 garlic clove, finely chopped
- 3 anchovy fillets, finely chopped
- 2 tsp capers, drained and chopped
- ½ tsp Dijon mustard
- 1 tsp red wine vinegar
- Pinch caster sugar
- 2-3 tbsp extra virgin olive oil
- To make the salsa verde, combine all the ingredients and season with black pepper (you might not need salt as the anchovies are salty). Set aside.
- Heat a griddle pan until very hot. Meanwhile, pat the steaks dry with kitchen paper, brush them lightly with oil and season on both sides.
- Lay the steaks on the griddle pan and press them down gently with a spatula or tongs.
Don’t be tempted to move the steaks until you are ready to turn them over. Cook each side for 1 minute 30 seconds for rare, 2 minutes for medium-rare, 2 minutes 15 seconds for medium and 3 minutes for well done.
- Remove the steaks from the pan and place them on a clean board. Cover loosely with foil and leave to rest for 5 minutes. Serve with a good spoonful of salsa verde and a helping of fries on the side.
Get 10% off the kitchenware featured in this post
I have used Circulon’s Momentum Stainless Steel Frying Pan in this post and it’s the best I’ve ever used. If you want to get 10% off you can use the code CIRCSS10 at the checkout on their website!
What’s your favourite way to enjoy steak? Have you ever made salsa verde before? If so, what did you think?