A piquant herby sauce, salsa verde is a delicious accompaniment or dressing for meat, fish and vegetables. You can even use it as a salad dressing. Here, it makes a quick and tasty partner to smoky, chargrilled steak.
This recipe will leave you with plenty of sauce for a second meal or to use to dress new potatoes or salads. You can either chop the ingredients finely by hand on a board or, as I do, blitz everything in a blender.
2 x 200g rump steak
2 large handfuls parsley
1 handful mint leaves
1 handful basil
100ml olive oil
1 tsp dijon mustard
1 tbsp capers
1 tbsp cornichons
1 tbsp red wine vinegar
1 clove garlic
4 anchovy fillets
Peel the clove of garlic and pop into the bowl of a blender with the anchovies, mustard, vinegar, capers and cornichons. Switch on the blender and blitz to a paste. This is to avoid any big chunks of garlic or cornichon in the finished sauce.
Once you have a lump-free paste, stop the blender and add the herbs and olive oil. Blitz again for 30 seconds or so until you have a coarse green sauce similar in texture to a thin pesto. Pour out into a bowl.
Stir in some freshly ground black pepper and salt according to taste, though as it already contains salty anchovies and capers, the sauce is unlikely to need much more. Leave the sauce on one side, allowing the flavours to develop while you cook the steak.
Heat a chargrill pan over a high heat. Rub a little olive oil and some salt and pepper into both sides of each steak and when the pan is almost smoking add the steaks.
Cook for 2-3 minutes on each side depending on the thickness of the steaks and how you like them cooked. Remove from the pan and allow to rest for a few minutes.
Serve the steaks sliced on a pile of rocket with the salsa verde drizzled over the top.