Project Steak w Salsa Verde

Scotch fillet w Salsa verde

• 1 grass fed sirloin or scotch fillet
• 1 large handful parsely
• 1 large handful basil
• 4 tbs olive oil
• splash apple cider vinegar
• 1 tbs capers
• 1 tbs lemon juice
• 1 garlic clove
• 3 anchoives fillet
• 3 cornicons
• 1 tbs (herb) butter
• sea salt

There’s lots of conjecture on how to cook the perfect steak, from flipping twice only to every 15 secs.  I reckon it’s somewhere in-between.  I tend to flip it at least four times and more if it’s a thick steak.  This helps to cook it more evenly.  Allow the steak to ‘rest’ for 5 minutes once removed from heat.

For the Salsa Verde throw all the ingredients in a blender and process for 20 seconds – boom!  Add more oil if too thick.

I served this recipe with some salsa verde and herb butter.

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