Sirloin steak with salsa verde recipe

  • Serves 2
  • 10mins to prepare and 5mins to cook
  • 581 calories / serving
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Sirloin steak with cherry tomatoes and salsa verde HERO

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.

Cooking tip 

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.

See more Beef recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • For the salsa verde

  • 2 garlic cloves
  • 1 tsp capers
  • ½ lemon, zested and juiced
  • 2-3 anchovy fillets, chopped
  • small bunch parsley, roughly chopped
  • small bunch basil, roughly chopped
  • small bunch mint, roughly chopped
  • 1 tsp chilli flakes
  • 7 tbsp extra-virgin olive oil
  • For the steaks

  • 150g (5oz) cherry tomatoes, halved
  • ½tbsp olive oil
  • 2 sirloin steaks
  • crusty bread, to serve
  • Energy 2405kj 581kcal 29%
  • Fat 49g 69%
  • Saturates 9g 43%
  • Sugars 3g 3%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 4.5g Protein 32.4g Fibre 2g


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