Seared Peppered Beef Steak With Salsa Verde Recipe

Name: Seared Peppered Beef Steak With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove; 1 tablespoon capers; 6 gherkins; 4 anchovies; 80 g parsley; 90 ml oil; 1 lemon; 435 g peppered steak; rocket; vegetables

Servings: persons

1
First, make the salsa verde.
2
Combine the garlic, capers, gherkins, anchovies, parsley (leaves only), lemon zest, and oil and mix to make a chunky sauce (either in a food processor or by chopping everything finely by hand).
3
Squeeze in some lemon juice to taste.
4
Heat a pan until searingly hot, brush the steaks with a little oil and cook for 1 1/2 minutes on the first side, and 1 minute on the second.
5
Remove from the pan and leave to rest for a minute, then season to taste.
6
Serve with a dollop of salsa verde, plus some rocket salad and roasted summer veg such as peppers and courgettes.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 garlic clove, 1 tablespoon capers, 6 gherkins, 4 anchovies, and more.

Yes, Seared Peppered Beef Steak With Salsa Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Peppered Beef Steak With Salsa Verde

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