Steak with salsa verde on mini toasts

Piquant and full of fresh flavours, salsa verde turns these mini-toasts topped with sliced steak into a fabulous cocktail party platter.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 10
  • Print
Photographer: Joe Filshie. Stylist: Wendy Berecry


Steak with salsa verde on mini toasts
  • 200 gram piece beef fillet steak
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh basil
  • 1 tablespoon drained baby capers, rinsed
  • 1 clove garlic, crushed
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 packet mini toasts
  • 2 tablespoon dijon mustard


Steak with salsa verde on mini toasts
  • 1
    Cook steak on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover steak; stand 10 minutes, slice thinly.
  • 2
    In a medium bowl, combine herbs, capers, garlic, juice and oil with steak; toss gently to combine.
  • 3
    Place mini toasts on serving platter; divide mustard and steak among mini toasts.

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