Name: Steak with salsa verde on mini toasts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10
Ingredients: 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

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

Photographer: Joe Filshie. Stylist: Wendy Berecry

Serves 10

Prep

15M

Cook

10M

Total

25M

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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