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Grilled Steak with Basil Salsa Verde
- 1/3 cup Italian parsley leaves
- 1/2 cup Basil leaves
- 1 tablespoon Fresh rosemary, chopped
- 1 Anchovy fillets
- 1 Garlic clove
- 1 tablespoon Capers in vinegar, drained
- 3/4 cup Extra virgin olive oil
- Freshly ground black pepper
- 1 teaspoon Salt
- 1/2 Lemon
Rump steak:
- 3 Rump steaks
- 1 tablespoon Olive oil
- Sea salt
- Freshly ground black pepper
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To make the salsa, combine, parsley, basil, rosemary, anchovy, garlic and capers in a food processor.
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Pulse until ingredients are well combined.
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Add olive oil, black pepper, salt and a generous squeeze of lemon juice.
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Pulse until the oil is well incorporated.
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Season both sides of the steaks generously with salt and pepper.
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Heat a large pan over high heat.
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Place the steaks in the pan.
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For medium rare cook for 5 – 6 minutes, flip and cook for another 5 – 6 minutes.
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Allow to rest for 10 to 15 minutes.
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Slice across the grain and serve with basil salsa verde.