Insalata di manzo con salsa verde

5 servings

Ingredients

Quantity Ingredient
3 teaspoons Capers
Spoonful of French mustard
1 teaspoon Finely chopped garlic
3 Fillets anchovy; (3 to 4)
1 bunch Mint and parsley
1 Lemon; juice of
1 small Cupful olive oil
Salt and pepper
1 170 gram fil steak; (5 portions) (6oz)
Salt and pepper
Rocket leaves
Dandelion leaves
Handuful of lentils
Chopped tomatoes marinated in olive oil
; and basil
Green beans

Directions

FOR THE SALSA VERDE

FOR THE STEAK

FOR THE SALAD

To make the Salsa verde you will need a blender. Into your blender put, 3 tsp of capers, spoonful of French mustard, tsp of finely chopped garlic and 3 - 4 fillets of anchovies. Blend for 10 seconds.

Take your bunches of mint and parsley, wash them and roughly chop before adding to mixture. Blend for 20 seconds.

Put all of the mixture into a large bowl, add the juice of a lemon (minus pips), a small cupful of olive oil, salt and pepper.

For the Steak: Take one portion of steak, place between two pieces of cling film and batter with a rolling pin until you achieve a pancake effect. Take the top piece of film off and use bottom piece to hold together for the moment.

Use a griddle. Preheat on full then turn down to half heat. Brush a little oil onto the steak, peel it off the cling film and put onto griddle. You will see the meat actually cooking through from the other side at this point flip it over and add a pinch of salt. Do not add pepper until the last minute otherwise it will burn.

For the Salad: Make a bed of rocket and dandelion leaves on your plate. (If you cannot get these types of leaves use regular mixed leaves from the supermarket.) Take a handful of lentils and sprinkle over. Next you need chopped tomatoes marinated in olive oil, sea salt and basil. Sprinkle the tomato generously over your salad and add a few green beans.

And finally............when the steak is cooked place over your salad. Add a spoonful of salsa verde onto the side of the dish - beware it is strong.

Garnish with a wedge of lemon and if you like, a sprinkle of finely chopped red onions over the steak followed by a drizzle of olive oil.

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