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Steak Sandwich with Salsa Verde

Prepare the salsa verde: put thegarlic, herbs, capers, if used, and lemon juice into blender with 30ml (2tbsp) olive oil.  Blend together until coarsely chopped.  Season. Heat the remaining oil in a pan and cook the steaks for 2-4 minutes on each side.  Lay the steaks over the salad and top with the remaining bread.

  • Spread the salsa verde evenly over the bread and garnish with the cucumber and tomato slices. Serve immediately with chunky chips.Tip: Store any remaining salsa verde in the fridge for up to 3 days, or for extra speed use a jar of prepared salsa verde or pesto sauce. Try this recipe with your favourite bread.

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  • – Ingredients –

    2-4 thin cut sirloin or minute steaks
    1 garlic clove, peeled and crushed
    1 large handful freshly chopped parsley
    1 small bunch fresh basil leaves
    1 small bunch fresh mint leaves
    5ml (1tsp) capers, optional
    5ml (1tsp) lemon juice
    45ml (3tbsp) olive oil
    Salt and pepper
    2 small baguettes or ciabatta bread, cut in half
    ¼ cucumber, peeled and sliced
    1 large tomato, sliced

    – Author –

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