Steak with Herby Salsa

25 Minutes

〰️

25 Minutes 〰️

Serves 4

Ingredients

• 4 steaks (roughly 200g each), seasoned with salt and pepper

• 1/2 bunch flat-leaf parsley

• 1/2 bunch coriander

• 1 garlic clove

• Flakey sea salt, to taste

• 1/4 cup olive oil

• Juice and zest of 1/2 lemon

• 2 tablespoons capers

Method

Prep the Steaks: Season your steaks generously with salt and pepper. Leave them on a tray to rest at room temperature while you prepare the salsa.

Make the Salsa:

If using a mortar and pestle: Place one garlic clove with a generous pinch of flakey sea salt in the mortar and grind it into a paste. Roughly chop the parsley and coriander, then add a handful of the herbs to the mortar along with 1 tablespoon of olive oil. Smash them up until you've got a rough paste. Continue adding herbs and smashing until all are incorporated. Stir in the juice and zest of half a lemon and the capers. Gradually add enough olive oil to bring the sauce together, about 1/4 cup.

If chopping by hand: Mince the garlic and chop the herbs as finely as possible. In a bowl, mix the garlic, herbs, lemon juice and zest, and capers. Add olive oil gradually until a paste forms, adjusting as necessary to achieve the desired consistency.

Cook the Steaks: Heat a skillet with a splash of olive oil over medium-high heat. Cook your steaks to your preferred doneness:

• Rare: 2-3 minutes per side

• Medium Rare: 3-4 minutes per side

• Medium: 4-5 minutes per side

• Well Done: 5-6 minutes per side

Serve: Once the steaks are cooked to your liking, let them rest for a few minutes before slicing. Spoon the herby salsa over the steaks and enjoy.

Notes

This recipe is flexible based on the number of servings needed. Cook one steak per person. Any leftover salsa can be stored in a jar in the fridge for future use. This salsa lends itself to using any soft herbs floating around in your fridge; it's a great way up any that have seen better days.