How to Cook Steak plus Salsa Verde Recipe

How to Cook Steak plus Salsa Verde Recipe

Today I’m sharing my tips on cooking a steak just how you like it.

My rump steak is teamed with an easy no-cook Mediterranean style green herb ‘sauce’ which is super-delish.

SALSA VERDE

Salsa Verde is Italian for Green Sauce. Using lightly pickled red onion and soft herbs to make this tasty concoction, it's easy to put together to make your steak even more exciting. Of course our Providore Jersey Beef rump steak is already gorgeous, but this takes it next-level.

INGREDIENTS TO SERVE FOUR
50gm shallot or mild red onion
60ml sherry vinegar
50gm flat leaf parsley
10gm mint leaves
10gm basil or dill leaves (optional)
80ml extra virgin olive oil
3gm salt flakes
pinch cracked black pepper

 

METHOD

  1. Peel and finely chop shallot. Soak shallot in vinegar for 10 minutes.
  2. Finely chop parsley leaves and tender stalks.
  3. Mix parsley in medium sized bowl with olive oil.
  4. Drain vinegar from shallot and reserve.
  5. Add shallot to oil and parsley and return about half of the vinegar to the bowl as well.
  6. Add salt and pepper.
  7. Stir and taste for balance of flavour and if too sharp, add a touch more salt. If too flat add a little of the reserved vinegar.
  8. Spoon over cooked, rested steak and serve.
COOKS NOTES
  • Stores well in fridge for up to a couple of days.
  • A mild shallot (variety of onion) or red onion is best for this sauce, especially if you are not a lover of raw onions. Otherwise, add 2Tbsp chopped chives to the sauce for a softer flavour.
  • I have omitted the traditional capers and anchovies from this sauce, but feel free to add a couple of teaspoons (rinsed), for an extra layer of tangy flavour.
  • Salsa Verde (green sauce) is an east way to add a bit of excitement to a meal. Very versatile, it can be used with red meats, poultry or even fish. There are varieties in most cuisines of this punchy goes-with-so-much, herb sauce.
  • Great on roasted vegetables, boiled baby potatoes, with an omelette teamed with a creamy goats cheese or drizzled over a Mexican combo in any tortilla meal.
  • This sauce ‘wakes up’ white steamed rice. Add some warm borlotti beans, roasted onion and optional shredded leftover roast chicken and dinner is done.
  • Fry chorizo slices until they’re super-caramelized, pile onto an open freshly made Italian burrata cheese, toss over halved cherry tomatoes and spoon over salsa verde. Mop up the creamy Stracciatella and sauce mix with crusty bread.
TOP TIPS ON COOKING STEAK
  1. Remove steak from fridge at least 30 minutes before cooking. Minimising the thermal shock from cold fridge to hot pan means the meat will be more tender.
  2. Press surface of steak to feel the texture of the uncooked meat. A finger tip will leave an indent in the steak (like your head does on a feather pillow).
  3. Pat steak dry with absorbent kitchen paper.
  4. Season with salt just before cooking. Or season with salt about 4 hours before cooking (similar to dry-brining). As soon as salt is scattered on the meat's surface, it starts drawing out moisture. Placing a wet steak in a hot pan will cause it to spit and also be more prone to sticking on the stainless steel surface. 
  5. Pre-heat stainless steel or cast iron frying pan over medium heat for a couple of minutes, until splashes of water form bull-bearing type balls that run across the pan's surface. Add oil at this point, then place steak into hot pan.
  6. Only need to turn the steak once.
  7. When steak is turned over feel again using fingertips, it will still be relatively soft and you can imagine the underside still being quite raw. A further couple of minutes cooking and the surface of the meat will spring back after pressing down. With practice, the sense of touch will become invaluable at telling you when your steak is cooked to your liking.
  8. Rest on warm plate for up to 5 minutes, covered with a stainless steel bowl to hold in the heat. Resting allows the meat fibres to relax. Juices then have space to pool in interior gaps, rather than spurting out if it's cut immediately.
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