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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