Salsa Verde Recipe
This fresh, easy sauce doesn’t require any cooking, so you can make it ahead and refrigerate until needed – take it out of the fridge when you start cooking your steaks (we like it with Greendale Beef Sirloin Steaks and baby potatoes). This recipe will make more than enough for two steaks, leftovers can be stored in the fridge for use with roasts, fish, pasta or jacket potatoes.
Ingredients
2 tbsp capers, rinsed and drained
2 tbsp gherkins, drained
4 Spring Onions, washed and trimmed
Small bunch Flat-Leaf Parsley, finely chopped
2 Lemons, zest of 1, juice of both
4 tbsp Extra-Virgin Olive Oil
Sea Salt and freshly ground Black Pepper, to taste
Method
Chop the capers, gherkins, spring onions and parsley as finely as you can. Stir in the lemon zest and juice and the olive oil, then season to taste with salt and pepper. If you’re pushed for time, you can just blend everything to sauce consistency in a food processor – it might not look as pretty, but it’ll still taste great. Serve with your cooked and rested steaks.
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