• 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

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