Green sauce with steak
Herbs and edible flowers come in a wonderful variety of flavours and aromas. Traditional herb-based green sauces, such as chimichurri and salsa verde, can be adjusted using whatever you find around. Peppery nasturtiums, tart wood sorrel and bitter flower petals mixed with good olive oil, shallots and a touch of lemon make a great accompaniment to steak, especially a tender, rare rump.
- 4 cloves garlicunpeeled
- olive oil
- 50ml sherry vinegar
- 1 lemonzested
- 1 shallotfinely sliced
- 4 anchoviesfinely chopped
- a large handful nasturtium or watercress or or wild garlic
- a handful wild rocket or dandelion leaves
- 350g rump steak or ribat room temperature
Nutrition: per serving
- kcal701
- fat58.3g
- saturates10.5g
- carbs1.7g
- fibre1g
- protein42g
- salt0.9g
Method
step 1
Confit the garlic by covering it with 150ml olive oil in a small pan and heating gently for 30 minutes or until soft, taking care not to colour. Leave to cool a little, then peel the garlic and tip into a food processor with all the other ingredients (except the steak), and 100ml olive oil. Season really well and whizz everything to combine.
step 2
Taste and add more vinegar, anchovy, lemon or olive oil, if you like. Rub the steak in oil and season well. Heat a chargrill to very hot, and sear the steak for 4 minutes on both sides for medium rare, or more if you like. Leave to rest under foil, then carve on a board and spoon over the green sauce.
