Grilled Sirloin Steak With Salsa Verde
A delightful meal awaits with this flavorful recipe featuring griddled sirloin steak topped with a zesty salsa verde, accompanied by garlicky field mushrooms and crispy homemade frozen chips. Indulge in the juicy steak, herby mushrooms, and satisfying crunch of the chips harmonizing together for a truly satisfying dining experience.
— Constant Cookbook
Ingredients
- 3 tbsp roughly chopped fresh mint
- 3 tbsp torn fresh basil
- 3 tbsp roughly chopped flatleaf parsley
- 1 shallot
- 1 garlic
- 1 lemon
- 2 tbsp capers
- 4 anchovies
- ½ tsp English mustard
- 3 tbsp extra virgin olive oil
- 100g/3½oz unsalted butter
- 1 garlic
- 4 tbsp roughly chopped flatleaf parsley
- and saltpepper
- 4 large field mushrooms
- 20g/¾oz Japanese panko breadcrumbs
- 4 x 150g/5½oz sirloin
- 2 tbsp olive oil
- salt and pepper
- 1 kg/2lb 4oz frozen chips
- , for deep-fat frying vegetable oil
Instructions
- For the salsa verde, place all the ingredients in a pestle and mortar and pound until you have a thick paste.
- For the garlic field mushrooms, preheat the grill to high.
- Place the softened butter in a large mixing bowl, add the garlic and parsley, and season with salt and pepper.
- Cut the stalks off the mushrooms and fill the mushrooms with the garlic butter and top with the breadcrumbs.
- Place under the grill for 4-6 minutes, or until cooked through.
- For the griddled sirloin steak with frozen chips, heat a large griddle pan, rub the steak with oil and season it with salt and pepper. Place on the griddle pan for 2-3 minutes each side.
- Remove from the griddle, cover and leave to rest in a warm place for five minutes.
- Heat a deep-fat fryer to 180C/350F, or until a cube of bread sizzles and turns brown after about a minute. (CAUTION: hot oil can be dangerous. Do not leave unattended. Deep-fat frying frozen chips is potentially dangerous, due to the high water content of the chips. Be sure to put the chips in the fryer a few at a time â you will certainly need to cook them in batches.)
- Cook each batch for 4-5 minutes, or until golden-brown and cooked through.
- Drain and place on a plate lined with kitchen roll. Season with salt and serve immediately.
- To serve, place each steak on a plate and spoon some salsa verde on top. Serve with the chips and one of the mushrooms for each serving.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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