Barbecued steak with salsa verde

    50 min

    Steaks are marinated in a garlic-herb mixture, then barbecued or grilled and served with a bright, flavourful green salsa.

    1 person made this

    Serves: 4 

    • Steak
    • 3 large cloves garlic, peeled
    • 1 tablespoon fresh rosemary leaves
    • 1 tablespoon fresh thyme leaves
    • 4 tablespoons extra-virgin olive oil
    • 675g trimmed skirt or flank steak
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • Salsa verde
    • 1/2 small shallot, peeled
    • 1 clove garlic, peeled
    • 1 1/2 teaspoons drained capers
    • 1 anchovy fillet, rinsed and patted dry
    • 1 teaspoon fresh rosemary leaves
    • 1 teaspoon fresh thyme leaves
    • 60g lightly packed fresh parsley leaves
    • 2 tablespoons red wine vinegar
    • 1 tablespoon coarsely chopped walnuts
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon salt
    • 120ml extra-virgin olive oil

    Prep:20min  ›  Cook:5min  ›  Extra time:25min resting  ›  Ready in:50min 

    1. Process garlic, rosemary and thyme in a food processor until finely chopped. Scrape down sides. Add 4 tablespoons olive oil and pulse to combine.
    2. Slice steaks crosswise in half or thirds for easier cooking. Place steak in a large resealable food bag; add garlic-herb mixture, seal and turn to coat meat. Marinate at room temperature 30 to 60 minutes or chill up to 24 hours.
    3. For the salsa, process shallot and garlic in food processor until finely chopped. Scrape down sides. Add capers, anchovy, rosemary, thyme, parsley, vinegar, walnuts, pepper and salt. Process until finely chopped, scraping down sides occasionally. Add 120ml olive oil and process until well blended. Transfer to a bowl and let sit at room temperature 10 minutes to 1 hour.
    4. Preheat a grill pan (or an outdoor barbecue) to medium-high. Oil pan or barbecue grate. Remove steak from marinade. Sprinkle with salt and pepper. Cook until browned with visible grill marks, 2 to 3 minutes per side for medium-rare.
    5. Transfer to a cutting board and cover loosely with foil. Let stand for 10 minutes. Slice thinly against grain and serve with salsa verde.

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