To make the salsa verde whizz the garlic, capers, lemon zest and anchovies in a food processor. Add the herbs and chilli flakes, then whizz until roughly chopped. Add the lemon juice, then gradually pour in the olive oil and then pulse to combine.
Transfer the salsa mixture to a bowl and stir in the cherry tomatoes. Season and set aside.
Heat the olive oil in a large pan until smoking hot. Add the steaks and cook for 30-40 seconds on each side (or until done to your liking). Serve the steaks with the salsa verde spooned over the top and some crusty bread to mop up the juices, if you like.
Any leftover salsa will keep well, covered and chilled, for up to 2 days. It’s great with any grilled with meat, fish or try a spoonful stirred into soup.
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