Steak with Salsa Verde

Frying steak, flank steak and goose skirt are some of the most underrated cuts of beef. They’re cheaper cuts but they still pack a rich, meaty punch when they’re cooked right. I grilled mine quickly over charcoal on my beautiful Napoleon barbecue to lock in its natural juices and for an amazing smoky flavour. To deliver on both tenderness and taste it is best to cook these types of steak quickly on a high heat, charring the outside and keeping it medium rare throughout the middle. I rested mine on a delicious salsa verde before thinly slicing it across the grain. This isn’t just budget-friendly barbecue, it’s flavour done right.

Makes 2 portions 

Ingredients

For the steak

• 340g frying steaks, flank steaks or goose skirt
• Extra virgin olive oil
• Coarse sea salt 

For the Italian salsa verde

• 1 clove of garlic, skin off and halved 
• 2 tsp baby capers
• 10g fresh mint (roughly chopped and stalks discarded)
• 10g fresh flat-leaf parsley (roughly chopped and stalks discarded)
• 10g fresh basil (roughly chopped and stalks discarded)
• 1 tsp Dijon or English mustard
• 1 tbsp red wine vinegar
• Extra virgin olive oil

To serve

• Roast potatoes or toasted sourdough bread 

Method

1. Turn on your barbecue and get it super hot.
2. Meanwhile, prepare the salsa verde. In a pestle and mortar, add the garlic and capers and pound them all together. Then add in the mint, parsley and basil and pound again until they turn into a very thick green paste. Add the mustard and red wine vinegar and mix it all together. To loosen the sauce, add the olive oil until you get a smooth, dressing consistency.
3. Season the steaks simply with a drizzle of olive oil and a generous sprinkle of coarse sea salt. Once the barbecue is nice and hot, sear the steaks quickly for just a few minutes on each side. Rotate them a couple of times as they cook if you want to get those cross-hatch grill marks from the barbecue or grill but be careful to not over cook them as they are best served medium rare.
4. To serve, spoon the salsa verde onto a wooden board and spread it around. Place the cooked steaks on top and let them rest for about five minutes before slicing them, against the grain, right on the board. Give everything a mix to coat the steak in the salsa verde sauce.
5. Bring them to the table as they are and enjoy with some roast potatoes. Or layer the steak slices on a piece of toasted sourdough bread and drizzle over the salsa verde. 

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