Recipe

Steak and spuds with salsa verde

The perfect combo.

  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
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Juicy tender steak and spuds with a fresh salsa verde - a delicious, crowd-pleasing addition for your next family BBQ!

Ingredients

Steak and spuds with salsa verde
  • 1 1/2 tablespoon olive oil
  • 500 gram small kipfler potatoes, halved lengthways
  • 8 100g beef fillet medallions
  • 1 bunch watercress (350g) trimmed
Salsa verde
  • 1 clove garlic, crushed
  • 1 teaspoon dijon mustard
  • 2 teaspoon baby capers
  • 2 anchovy fillets
  • 3 teaspoon red wine vinegar
  • 3 cornichons
  • 1/4 cup loosely packed fresh mint leaves
  • 1/4 cup loosely packed fresh basil leaves
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1/4 cup (60ml) extra virgin olive oil

Method

Steak and spuds with salsa verde
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Line an oven tray with baking paper. Toss potatoes with half the oil on the tray; season. Roast potato for 20 minutes or until golden and tender.
  • 3
    Meanwhile, make salsa verde: Process ingredients until finely chopped; season to taste.
  • 4
    Heat remaining oil over medium-high heat in a large frying pan; cook beef, 2 1/2 minutes each side for medium, or until cooked as desired.
  • 5
    Serve steak with potatoes, watercress and salsa verde.

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