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 gourmet steak and zesty salsa verde.

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

Instructions:

For the salsa verde, blend parsley, mint, garlic, and capers in a food processor until finely chopped. Slowly pour in olive oil while blending. Mix in lemon juice and season with salt and pepper.
In a large saucepan over high heat, heat 1 tablespoon of oil. Sauté leek and garlic for 5 mins or until leek is soft. Add potato and stock, bring to a boil, then simmer covered for 15 mins until potato is tender. Stir in peas for the last 3 mins of cooking. Remove from heat, add spinach, cover, and let sit for 1 min until wilted. Season with salt and pepper.
Rub the steak with 1 teaspoon of oil, then season generously with salt and pepper. Brush the grill with the remaining oil and heat over medium-high heat. Cook the steak for 2 minutes on each side for medium-rare or until it reaches your desired level of doneness. Transfer the steak to a plate, cover it with foil, and let it rest for 5 minutes before thinly slicing.
Drizzle the steak with vibrant salsa verde and sprinkle with fragrant lemon zest. Serve alongside the delectable braised potatoes and peas.

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