Steak and Salsa Verde

flank steak salsa verde dj low res 0
Serves 4 



2 chopping boards


Measuring spoons

Frying pan, grill pan or outdoor grill

Large plate




for the steak:

1 x 450g flank, skirt or sirloin steak

sea salt and freshly ground black pepper

olive oil

1 clove of garlic, halved

for the salsa verde:

1 clove of garlic

1-2 fresh green chillies

4 large spring onions

2 ripe tomatoes

a small bunch of fresh coriander

a small bunch of fresh mint

juice of 1 to 2 limes

extra virgin olive oil



  • Get your meat out the fridge before cooking so it can come up to room temperature - that'll make it cook more evenly and at the same temperature all the way through.
  • One thing to remember after your meat's cooked is to allow it to rest. It lets the juices settle, so you don't lose them all when you slice or carve up the steak.
  • The secret to a good salsa verde is to chop all the ingredients very finely by hand. It's great served with grilled or roasted meat and fish.

If you love to eat steak, here's a great way to take it up a few notches - the combination of beef and salsa verde is so good you really can't beat it. Make sure you choose good-quality meat and you can't go wrong.


Take your steak out of the fridge and let it get up to room temperature while you make your salsa.


Get yourself a good knife and a big chopping board. Peel the garlic, deseed the chillies, trim the spring onions and roughly chop the tomatoes. Set aside a few of the coriander leaves, then chop the top of the bunch (stalks and all), with the mint leaves, garlic, chillies, spring onions, and tomatoes until it's all very fine - watch your fingers here!


Sprinkle over a pinch of the salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with a little more salt, pepper, lime juice, or chilli, and put it into a bowl ready to go.


Get a frying pan, grill pan, or outdoor grill screaming hot and season both sides of your steak with the salt, pepper, and a good lug of olive oil.


Add the steak to the pan or grill. Your steak should take about 6 to 7 minutes per side to cook depending on how you like them. As it cooks, rub the steak with the cut side of the garlic clove for some extra flavour.


When the steak is perfectly cooked to your liking, move them to a plate to rest for a few minutes.


Cut the steak against the grain and with the knife at an angle to the board into 1/2 cm-thick slices, and arrange on a large serving platter or divide between your plates.


Finish with a few dollops of salsa, and scatter over your remaining coriander leaves. Drizzle over any resting juices and let everyone tuck in.
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