First, make the salsa verde. Combine the garlic, capers, gherkins, anchovies, parsley, lemon zest and 90ml of the oil and mix to make a chunky sauce (either in a food processor or by chopping everything finely by hand). Squeeze in some lemon juice to taste.
Heat a pan until searingly hot, brush the steaks with a little oil and cook for 1 1/2 minutes on the first side, and 1 minute on the second. Remove from the pan and leave to rest for a minute, then season.
Serve with a dollop of salsa verde, plus some rocket salad, boiled new potatoes and roasted veg.
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Pair this with Hardy's Crest Cabernet Shiraz Merlot
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.