Steak Sandwich with Salsa Verde
Serves 2
Cooking time: Approximately 4 - 8 minutes
Ingredients:
2-4 thin cut sirloin or minute steaks
1 garlic clove, peeled and crushed
1 large handful freshly chopped parsley
1 small bunch fresh basil leaves
1 small bunch fresh mint leaves
5ml (1tsp) capers, optional
5ml (1tsp) lemon juice
45ml (3tbsp) olive oil
Salt and pepper
2 small baguettes or ciabatta bread, cut in half
¼ cucumber, peeled and sliced
1 large tomato, sliced
Method:
- Prepare the salsa verde: put the garlic, herbs, capers, if used, and lemon juice into blender with 30ml (2tbsp) olive oil. Blend together until coarsely chopped. Season. Heat the remaining oil in a pan and cook the steaks for 2-4 minutes on each side. Lay the steaks over the salad and top with the remaining bread.
- Spread the salsa verde evenly over the bread and garnish with the cucumber and tomato slices.
Eat…
Serve immediately with chunky chips.
Tip:
Store any remaining salsa verde in the fridge for up to 3 days, or for extra speed use a jar of prepared salsa verde or pesto sauce.
RECIPE COURTESY OF EBLEX
