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Best chargrilled steak
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Total Time:
40 minutes
Elevate steak with gourmet flavors for a stunning presentation.
Ingredients:
  • 1½-2 cloves of garlic peeled
  • 1 small handful of capers
  • 1 small handful of gherkins pickled in sweet vinegar
  • 6 anchovy fillets
  • 2 large handfuls of flat-leaf parsley leaves picked
  • 1 bunch of fresh basil leaves picked
  • 1 handful of fresh mint leaves picked
  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 8 tablespoons really good extra virgin olive oil
  • sea salt
  • 1 large bunch of fresh lemon thyme or thyme
  • 1 clove of garlic
  • 1 anchovy fillet
  • 1 lemon zest of
  • 10 tablespoons extra virgin olive oil
  • 4 x 175 g quality fillet or sirloin steaks
  • 4 rashers higher-welfare smoked streaky bacon
  • 8 medium large Portobello or other flat mushroom
Instructions:
  • Prepare the salsa verde by finely chopping garlic, capers, gherkins, anchovies, and herbs and place them in a bowl. Add mustard and vinegar, then gradually mix in olive oil until desired consistency is reached. Adjust flavors with black pepper, salt, and more vinegar if needed. Bundle thyme leaves together and lightly crush in a mortar. Set aside. Crush garlic, anchovy, and lemon zest in the mortar, then stir in olive oil. Wrap each fillet steak with bacon and tie with string. Peel mushroom skins and brush steaks and mushrooms with the flavored thyme oil. Grill steaks and mushrooms on a hot griddle pan, turning frequently and brushing with thyme oil. For a medium-cooked steak, cook for about 3-4 minutes per side. Let rest for a couple of minutes before serving on warmed plates with salsa verde on top.

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