Best chargrilled steak


  • 1½-2 cloves of garlic, peeled
  • 1 small handful of capers
  • 1 small handful of gherkins pickled in sweet vinegar
  • 6 anchovy fillets
  • 2 large handfuls of flat-leaf parsley, leaves picked
  • 1 bunch of fresh basil, leaves picked
  • 1 handful of fresh mint, leaves picked
  • + 15 more ingredients
    • 1 clove of garlic
    • 1 anchovy fillet
    • zest of 1 lemon
    • 10 tablespoons extra virgin olive oil
    • 4 x 175 g quality fillet or sirloin steaks
    • 8 medium large Portobello or other flat mushroom
    • 1 tablespoon Dijon mustard
    • 3 tablespoons red wine vinegar
    • 8 tablespoons really good extra virgin olive oil
    • sea salt
    • freshly ground black pepper
    • 1 large bunch of fresh lemon thyme or thyme
    • 4 rashers higher-welfare smoked streaky bacon
    • sea salt
    • freshly ground black pepper

For the salsa verde: Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a li...

View full recipe at SpringPad


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