Olive Magazine
Steak Sauce Recipe From Foraged Herbs

Green sauce with steak

Published: September 15, 2015 at 11:41 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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 garlic, unpeeled
  • olive oil
  • 50ml sherry vinegar
  • 1 lemon, zested
  • 1 shallot, finely sliced
  • 4 anchovies, finely chopped
  • a large handful  nasturtium or watercress or or wild garlic
  • a handful wild rocket or dandelion leaves
  • 350g rump steak or rib, at room temperature


  • 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.

Why not grow your own nasturtiums for this recipe? Our friends over at Gardener's World magazine have written a handy guide to growing nasturtiums here (both the nasturtium leaves and flowers are edible).

nasturtium flowers
Image credit: Getty

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content