Jo Pratt’s steak’n’salsa
(by Jo Pratt; intro by peter)
This originally appeared in our August newsletter and makes for a great late summer recipe, whether you do it on the BBQ or in a pan.
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JO PRATT’S MARINATED SIRLOIN STEAKS WITH SALSA VERDE
If you’re after something a little different to cook next time you have a barbeque, you really must give this recipe a go. Marinating the steaks gives them extra moisture and such a delicious flavour. Serve with some cooked mushrooms, onion rings and a good portion of chunky chips, or fresh baguette to make a steak sandwich.
- 4 sirloin steaks
- 1 bunch flat leaf parsley, chopped
- half bunch oregano, chopped
- 1 clove of garlic, peeled and crushed
- 1 heaped tsp Dijon mustard
- grated zest of 1 lemon
- 3 anchovy fillets, finely chopped
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
First of all, a couple of hours before you have you plan to eat, the Salsa Verde can be prepared, some of which is to be used to marinade the steaks. Mix together all of the ingredients and season with a twist of black pepper. You shouldn’t need any salt as the anchovies will add a natural saltiness to the salsa.
Place the steaks in a shallow dish, and add a couple of spoons of the salsa verde. Using your hands, rub this into the steaks. They can now be left to marinade in the fridge for a couple of hours.
When you are ready to cook the steaks, wipe away any excess marinade and place on a hot barbeque (or in a hot griddle or frying pan if the weather lets you down), cooking for just 3-4 minutes each side (for a 2.5cm thick steak). Remove from the heat and leave to rest for a few minutes.
Serve the cooked steaks with the remaining Salsa Verde spooned over, with your chosen accompaniments.
Lamb leg steaks are equally as delicious with this Salsa Verde.
Peter & Susie’s wine choice: La Pompadour Corbières 2007, Castelmaure, Vendanges Humaines (£11.99, Direct Wines)