This salsa verde with steak recipe is full of flavour. Served with braised potatoes and peas, this tasty dish is sure to impress.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
30ml olive oil
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
12 baby potatoes, thickly sliced
1/2 cup (125ml) chicken stock
1 cup (120g) frozen peas
100g baby spinach leaves, shredded
750g Coles Australian Beef Rump Steak, excess fat trimmed
1 lemon, zested, to serve
Salsa verde
1/2 cup flat-leaf parsley leaves
1/2 cup mint leaves
1 garlic clove, crushed
2 tsp capers, finely chopped
1/4 cup (60ml) olive oil
2 tbs lemon juice
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Method
Step 1
To make the salsa verde, place the parsley, mint, garlic and capers in a food processor and process until finely chopped. With the motor running, add the olive oil in a thin, steady stream. Add the lemon juice and stir to combine. Season with salt and pepper.
Step 2
Heat 1 tbs of the oil in a large saucepan over high heat. Add leek and garlic and cook, stirring, for 5 mins or until leek is soft. Add potato and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 15 mins or until potato is tender. Add the peas in the last 3 mins of cooking time. Remove from heat. Add the spinach. Set aside, covered, for 1 min or until spinach is wilted. Season with salt and pepper.
Step 3
Meanwhile, rub steak with 1 tsp oil. Season with salt and pepper. Brush remaining oil on chargrill or barbecue. Heat over medium-high heat. Cook the steak for 2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 4
Drizzle steak with salsa verde and sprinkle with lemon zest. Serve with the braised potatoes and peas.
Prep time10 mins10 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
30ml olive oil
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
12 baby potatoes, thickly sliced
1/2 cup (125ml) chicken stock
1 cup (120g) frozen peas
100g baby spinach leaves, shredded
750g Coles Australian Beef Rump Steak, excess fat trimmed
1 lemon, zested, to serve
Salsa verde
1/2 cup flat-leaf parsley leaves
1/2 cup mint leaves
1 garlic clove, crushed
2 tsp capers, finely chopped
1/4 cup (60ml) olive oil
2 tbs lemon juice
Description
This salsa verde with steak recipe is full of flavour. Served with braised potatoes and peas, this tasty dish is sure to impress.
Method
Step 1
To make the salsa verde, place the parsley, mint, garlic and capers in a food processor and process until finely chopped. With the motor running, add the olive oil in a thin, steady stream. Add the lemon juice and stir to combine. Season with salt and pepper.
Step 2
Heat 1 tbs of the oil in a large saucepan over high heat. Add leek and garlic and cook, stirring, for 5 mins or until leek is soft. Add potato and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 15 mins or until potato is tender. Add the peas in the last 3 mins of cooking time. Remove from heat. Add the spinach. Set aside, covered, for 1 min or until spinach is wilted. Season with salt and pepper.
Step 3
Meanwhile, rub steak with 1 tsp oil. Season with salt and pepper. Brush remaining oil on chargrill or barbecue. Heat over medium-high heat. Cook the steak for 2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 4
Drizzle steak with salsa verde and sprinkle with lemon zest. Serve with the braised potatoes and peas.
