Steak Quick

Colin Fassnidge's skirt steak with salsa verde

Name: Skirt steak with salsa verde recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil; 2 garlic cloves, crushed; 4 thyme sprigs, leaves finely chopped; 1 rosemary sprig, leaves finely chopped; 1kg skirt steak; Freshly grated horseradish, to serve; Micro herbs, to serve (optional); 1/2 bunch flat-leaf parsley; 1/2 bunch basil, leaves picked; 1/2 bunch mint, leaves picked; 60ml red wine vinegar; 100ml extra virgin olive oil; 50g cornichons; 50g capers; 2 tsp Dijon mustard

3 ratings

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jun 01, 2017

Raid the herb garden (or the fridge) to whip up this easy sauce that goes so well with steak.

2 tbs extra virgin olive oil
2 garlic cloves, crushed
4 thyme sprigs, leaves finely chopped
1 rosemary sprig, leaves finely chopped
1kg skirt steak
Freshly grated horseradish, to serve
Micro herbs, to serve (optional)

Salsa verde

1/2 bunch flat-leaf parsley
1/2 bunch basil, leaves picked
1/2 bunch mint, leaves picked
1/2 cup (60ml) red wine vinegar
100ml extra virgin olive oil
50g cornichons
50g capers
2 tsp Dijon mustard

Method

1.

Combine the olive oil, garlic, thyme and rosemary and 1 tsp each salt and freshly ground pepper. Spread over the steak.
2.

Heat a chargrill pan or barbecue over high heat until smoking. Add the steak and cook for 3-4 minutes a side for medium-rare. Rest, lightly covered with foil, for 5 minutes.
3.

Meanwhile, for the salsa verde, place all ingredients in a small food processor, season and whiz to a rough paste.
4.

Serve the steak sliced with the salsa verde. Top with freshly grated horseradish and micro herbs.