Steak & salsa verde
This is a awesome scotch fillet & salsa verde
Write a review
- 4 Scotch fillets
- ⅛ Teaspoon sea salt Freshly ground black pepper, to taste
- 1 tablespoon ghee or duck fat
- 1 clove garlic, halved
- Salsa verde
- 1 small bunch fresh coriander
- 1 small bunch fresh mint, leaves picked
- 1/8 teaspoon salt
- 1 clove garlic, peeled
- 1-2 fresh jalapeno or serrano chillies, seeded
- 4 large scallions, trimmed
- 2 tomatoes, roughly chopped
- freshly ground black pepper, to taste
- Juice of 2 limes
- 1 tablespoon of olive oil
- 1. First remove the steaks from the fridge and let them reach room temperature. While this is happening start making your Salsa verde.
- 2. Put aside some of the coriander for later. Then chop up the rest of the coriander, mint leaves, garlic, chiles, scallions and tomatoes very finely. Place it then in to a bowl and season it with a pinch of salt and pepper. Next add most of the lime juice, (save a little bit for later). Then add a good lug of extra virgin olive oil and mix everything together. Have a taste and if you think it needs more salt, pepper, lime juice or chile then just add it.
- 3. Now get a frying pan really hot. While that is happening rub the ghee or duck fat all over the streaks and season both sides with salt and pepper.
- 4. Then add the steaks to the hot pan, being careful rub each side of the steaks with the garlic for extra taste. Depending how you like your steaks, it should take around 6 minutes each side to cook.
- 5. Once they are cooked remove them from the pan and place on a plate to rest for a couple of minutes. Then cut the steaks against the grain at a slight angle about 1/4 inch thick. Then arrange the slices on each plate. To finish add the salsa on top of the meat and scatter the remaining coriander leaves on top. You can drizzle the resting steaks juices on top of the meat as well if you like for more flavour.
- It is best to use top quality meat.