Steak with rainbow chips and salsa verde

Steak with rainbow chips and salsa verde recipe

3 ratings

A vibrant salsa verde, made with fresh basil and parsley, is the perfect match for a juicy steak. As a healthy swap, serve with rainbow root vegetable chips for a colourful steak dinner that's ideal for a midweek treat. See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 332 calories / serving

Ingredients

  • 500g pack root vegetable chips
  • 1 tbsp olive oil, plus extra for brushing
  • 395g Boswell Farms thin cut beef steaks
  • 80g bag watercress, spinach and rocket

For the salsa verde:

  • 30g pack flat-leaf parsley, leaves finely chopped
  • 30g pack basil, leaves finely chopped
  • 1 tbsp capers, finely chopped
  • 6 anchovy fillets, finely chopped
  • 1 garlic clove, finely chopped
  • ½ lemon, juiced
  • 1 tbsp extra-virgin olive oil

Each serving contains

  • Energy

    1385kj
    332kcal
    17%
  • Fat

    19g 27%
  • Saturates

    5g 24%
  • Sugars

    9g 9%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 14g Protein 24.6g Fibre 4.5g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Drizzle the vegetable chips with the oil; season and toss to coat. Bake for 40 mins or until crisp.
  2. Meanwhile, mix the salsa verde ingredients in a bowl with 1 tbsp warm water. Set aside.
  3. Put the steaks on a chopping board and cover with clingfilm. Bash with a rolling pin until they’re 5mm thick, then cut each steak in half.
  4. Heat a griddle pan until very hot. Brush the steaks on both sides with a little oil; season. Fry in batches for 45 secs-1 min each side until cooked. Divide between 4 plates, spoon over the salsa verde and serve with the root vegetable chips, salad and a little black pepper.
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