Name: Steak with salsa verde, braised potatoes and peas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 30ml olive oil; 1 leek, pale section only, thinly sliced; 2 garlic cloves, crushed; 12 baby potatoes, thickly sliced; 125ml chicken stock; 120g pea; 100g baby spinach leaves, shredded; 750g Beef Rump Steak, excess fat trimmed; 1 lemon, zested, to serve; 125.00 ml flat-leaf parsley leaves; 125.00 ml mint leaves; 1 garlic clove, crushed; 2 tsp capers, finely chopped; 60ml olive oil; 42.00 gm lemon juice

Steak with salsa verde, braised potatoes and peas

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Elevate your meat and veg dish with a gourmet twist using this tasty steak and salsa verde recipe.

Ingredients:

30ml olive oil
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
12 baby potatoes, thickly sliced
125ml chicken stock
120g pea
100g baby spinach leaves, shredded
750g Beef Rump Steak, excess fat trimmed
1 lemon, zested, to serve
125.00 ml flat-leaf parsley leaves
125.00 ml mint leaves
2 tsp capers, finely chopped
60ml olive oil
42.00 gm lemon juice

Instructions:

Prepare the salsa verde by combining parsley, mint, garlic, and capers in a food processor. Pulse until finely chopped. While the processor is running, slowly drizzle in the olive oil. Then, mix in the lemon juice. Season with salt and pepper.
In a large saucepan, heat 1 tablespoon of oil over high heat. Saute leek and garlic for 5 minutes until leek is soft. Stir in potato and stock, bring to a boil, then simmer covered for 15 minutes until potato is tender. Add peas for the last 3 minutes. Remove from heat and stir in spinach, allowing it to wilt for 1 minute. Season with salt and pepper. Enjoy!
Rub the steak with a teaspoon of oil and season with salt and pepper. Brush the grill with the remaining oil and preheat over medium-high heat. Cook the steak for 2 minutes on each side for medium-rare or until done to your liking. Place the steak on a plate, cover with foil, and let it rest for 5 minutes before thinly slicing.
Drizzle the steak with vibrant salsa verde and sprinkle with zesty lemon zest before serving alongside the braised potatoes and peas.

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