Steak & Salsa Verde Recipe

This Steak & salsa verde is a juicy and flavorful recipe, which is made with flank steak and fresh coriander. It’s the perfect weeknight dinner, ready in about 30 minutes.

Steak & Salsa Verde Ingredients

For the Steak:

• 450g flank, skirt or sirloin steak
• 1 clove garlic
• olive oil
• sea salt and freshly ground black pepper

For the Mexican Salsa Verde:

• 1 clove garlic
• 1-2 fresh green chillies
• 4 spring onions
• 2 ripe tomatoes
• ½ a bunch of fresh coriander (15g)
• ½ a bunch of fresh mint (15g)
• 1-2 limes
• extra virgin olive oil

How To Make Steak & Salsa Verde

1. Make the salsa verde: Peel the garlic, deseed the chillies, trim the spring onions, and roughly chop the tomatoes. On a large board, finely chop all these with the coriander (stalks and all) and mint leaves. Keep chopping and mixing until everything is super-fine. Season with salt and pepper, squeeze over most of the lime juice, add a good drizzle of extra virgin olive oil, and scrape into a bowl.
2. Prepare and cook the steak: Remove the steak from the fridge to let it come up to room temperature. Get a frying pan or griddle pan screaming hot. Season the steak on both sides with salt and pepper and a drizzle of olive oil.
3. Cook to your liking: Cook the steak in the hot pan for 6 to 7 minutes on each side for medium, or until cooked to your preference. During cooking, halve the garlic clove and rub the cut side over the steak for extra flavor.
4. Rest, slice, and serve: Remove the steak to a plate and let it rest for a few minutes. Slice the steak against the grain into ½cm slices. Arrange on a platter, finish with a few dollops of the salsa verde, and drizzle over any resting juices.

Recipe Tips

• How to get a great sear on the steak? The key is to get your pan screaming hot before the steak goes in. Also, make sure the steak is at room temperature and patted dry with a paper towel.
• Can I make the salsa verde ahead of time? Yes, the salsa can be made up to a day in advance and stored in an airtight container in the refrigerator. The flavors will have even more time to meld.
• What’s the best way to chop the salsa? As the recipe tip suggests, chopping all the fresh ingredients together by hand on a large board creates the perfect authentic texture and allows the flavors to mingle.
• Why rest the steak after cooking? This is a crucial step. It allows the juices that have been pushed to the center of the meat during cooking to redistribute throughout the steak, resulting in a much juicier and more tender result.

What To Serve With Steak & Salsa Verde

This vibrant dish is a fantastic centerpiece and pairs well with a variety of sides.

• Warm corn or flour tortillas
• Cilantro-lime rice and black beans
• A simple avocado and tomato salad
• Grilled corn on the cob

How To Store Steak & Salsa Verde

• Refrigerate: Store leftover steak and the salsa verde in separate airtight containers in the refrigerator for up to 3 days. The steak is also delicious served cold and thinly sliced.

Steak & Salsa Verde Nutrition Facts

• Serving Size: 1 serving
• Calories: 480 kcal
• Fat: 30g
• Carbohydrates: 8g
• Protein: 42g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Smoked Beets with Grilled Steak and a Cottage Cheese Dressing Recipe
• Grilled Fillet Steak with the Creamiest White Beans and Leeks Recipe
• Griddled Steak with Horseradish Sauce Recipe