Green sauce with steak
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 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
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.
