It’s hard to beat a buffet-style spread for effortless entertaining: pick and mix from the sides over the page, put it all on the table and relax. This steak is always a winning dish – just be careful not to overcook the meat, then let it rest, and you’ll love every mouthful.
Ingredients
- 10 oz (6 x 280 g) best-quality fillet or sirloin steaks
- olive oil for frying
Salsa Verde
- 2 cloves garlic, crushed
- handful of capers
- handful of cornichons
- large handful of parsley leaves
- large handful of coriander (cilantro) leaves
- large handful of mint leaves
- 1 rounded tablespoon dijon mustard
- generous glug of red wine vinegar
- even more generous glug of extra virgin olive oil
How to Make It
- Take the steaks out of the fridge about an hour beforehand, so they’re at room temperature.
- Meanwhile, for the salsa verde, finely chop all the ingredients and mix thoroughly. Season to taste with salt and black and white pepper.
- When you’re ready to cook the steaks, season them on both sides with salt and pepper. Heat a glug of olive oil in a frying pan or skillet over high heat. Add the steaks and cook for around 35–45 seconds, then flip them over. Continue to flip the steaks every 35–45 seconds until they’ve been cooking for around 3 minutes in total, depending on their thickness; if your steaks are thicker than 5 cm (2 in), add a bit of extra time. This will give you rare steak. If you want medium-rare, cook for another 30 seconds on each side.
- Leave the steaks to rest for at least 5 minutes, then serve with large dollops of salsa verde.
