Steaks with green chilli and herb salsa
Enjoy the fresh flavours of summer with this delicious recipe.
8 vine ripened tomatoes, thickly sliced into rounds
1 small red onion, sliced into rings
Green salad leaves, to serve
Green Chili And Herb Salsa
2 cups fresh parsley leaves
¼ cup fresh oregano leaves
4 cloves garlic, peeled
4 anchovies
¼ small red onion, chopped
1 green chilli, deseeded, chopped
¼ cup olive oil
1 ½ tablespoons red wine vinegar
Salt and pepper, to taste
Ingredients
8 sirloin steaks8 vine ripened tomatoes, thickly sliced into rounds
1 small red onion, sliced into rings
Green salad leaves, to serve
Green Chili And Herb Salsa
2 cups fresh parsley leaves
¼ cup fresh oregano leaves
4 cloves garlic, peeled
4 anchovies
¼ small red onion, chopped
1 green chilli, deseeded, chopped
¼ cup olive oil
1 ½ tablespoons red wine vinegar
Salt and pepper, to taste
Method
1. To make green chilli & herb salsa, place parsley, oregano, garlic, anchovies, onion and chilli in a food processor. Process until finely chopped. Transfer to a bowl. Stir in oil and vinegar. Season with salt and pepper.
2. Heat a lightly greased barbecue grill plate until hot. Add steaks. Cook on one side until first signs of moisture appear. Turn steaks once. Test steaks to see if they’re cooked with the back of tongs. Rare is soft, medium feels springy and well done is firm. Remove. Cover with foil to rest for 3 minutes.
3. To serve, arrange tomatoes and onion on a large serving platter. Top with steaks and salsa. Serve with green salad leaves.Notes
Salsa is best made on the day of serving. Remove steaks from the fridge about 20 minutes before cooking.
- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Stuart Scott
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