Salsa verde is a classic condiment that’s simple
and quick to make, and stores brilliantly in the fridge
The Italian version of salsa verde is a cold, rustic sauce made with green herbs and oil but there are many different versions, which differ depending on where you are in the world. In fact, France, Germany, Spain & Argentina all have their own versions of the classic condiment.
This recipe is based on the Italian salsa verde, which is made with olive oil, red wine vinegar, mustard, capers, anchovies, garlic, parsley and basil.
Tonight was only the second time I’ve made the sauce – first time I just ate and enjoyed it, the second time I styled and shot it for the blog.
On both occasions it was an absolute doddle to do – literally, no brain power required.
The steaks were surprisingly good for a supermarket buy – just £4 each, really tender, juicy, large – and they turned out beautifully pink when cooked medium-rare. Plus you can be assured that the meat comes from where it says it does with the M&S traceability promise.
Just remember the following when you are cooking any sort of steak and everything will go swimmingly…
- To ensure the meat cooks evenly, take the steaks out the fridge an hour before cooking and wait until it gets to room temperature before it goes anywhere near the pan
- Use a paper towel to pat the meat dry
- Brush the steak lightly with oil and season evenly with flakey sea salt just before it goes into the pan (don’t leave salt on the steak for hours in advance as it’ll draw the moisture out of the meat)
- Use a heavy-based griddle/frying pan to help retain heat and turn on very high before adding the steak (almost to smoking point!)
- Add the pepper towards the end of cooking to avoid it burning in the heat of the pan and turning bitter
- Follow the timings exactly on the packet for rare, medium or well done and as a guide, a 2cm-thick piece of steak will take 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well–done. N.B. If you’re not sure it’s always best to undercook it as you can always put it back in the pan for a minute but you can’t fix it if you overdo it!
- ALWAYS rest the meat on a warm plate with foil for 5-8 minutes to allow the muscles to relax and the meat to soak up the juices.
- 3 tbsp extra virgin olive oil
- 1 pinch caster sugar
- 1 tsp red wine vinegar
- 0.5 tsp Dijon mustard
- 2 tsp capers
- 3 anchovy fillets
- 1 garlic clove
- 15g fresh basil
- 15g fresh flat-leaf parsley
- 2 British rib-eye steaks
- Pick and chop the fresh basil. Finely chop the garlic cloves. Finely chop the anchovy fillets. Drain and chop the capers.
- To make the salsa verde, combine all the extra ingredients and season with black pepper (you might not need salt as the anchovies are salty). Set aside.
- Heat a griddle pan until very hot. Meanwhile, pat the steaks dry with kitchen paper, brush them lightly with oil and season on both sides.
- Add the steak to the pan and cook to your liking – rare, medium or well done.
- Remove the steaks from the pan and place them on a clean board. Cover loosely with foil and leave to rest for 5 minutes. Serve with a good spoonful of salsa verde, and why not serve with helping of fries on the side.[gallery type="masonry" columns="2" ids="16406,16417"]
If you want an even quicker run with this – bung everything in a Kenwood Mini Chopper (a must-have kitchen gadget) and whizz it up. Saves the hassle of having to chop everything individually and create a smoother sauce (like mine).
*Header photograph provided by M&S