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

Nutritional Information
- Kcals 701
- Fat 58.3g
- Saturates 10.5g
- Carbs 1.7g
- Fibre 1g
- Protein 42g
- Salt 0.9g