Steak with salsa verde and salad

Ingredients

For the sauce

• garlic — 1 clove
• chilli — to taste
• coriander — 1 bunch
• parsley — 1 bunch
• mint — 3 sprigs
• olive oil — 100 ml
• salt — to taste

Main

• beef steak — 1
• rosemary — 2 sprigs
• olive oil — 20 ml
• garlic — 1 clove

To serve

• mixed salad leaves
• cherry tomatoes

Method

1. Make the sauce: blitz all the ingredients in a blender. It suits not only beef but also fish and poultry, and capers can be added.
2. Brush the steak with olive oil.
3. Heat a dry pan over a high heat with the rosemary sprigs and garlic.
4. Fry the steak for 3–3.5 minutes on each side. The timing depends on the thickness of the steak and how well done you want it.
5. Transfer to a plate, season with salt and pepper and rest for 5–7 minutes, covered with foil if you like.
6. Slice the steak. Arrange the salad leaves and cherry tomatoes on a large plate, spoon over the sauce, add the meat and spoon more sauce over it.

Tips

• Treat it as a template: change the proportions, add ingredients or serve it differently.