Char-grilled sirloin steak with salsa verde
4 Sirloin steaks
Garden style salad to serve
Heading Salsa verde
1 Slice of bread, crusts removed
2 tbsp Olive oil
0.5 Small clove garlic
1 tbps Capers
2 Small anchovies
4 Small gherkins
0.5 Bunch of flat-leaf parsley
- Brush each sirloin steak lightly with oil. Season with salt and pepper. Preheat the char-grill plate to hot before adding the meat.
- Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
- Remove steaks from heat, loosely cover with foil and rest steaks for 2-4 minutes before serving. Serve each with a dollop of Salsa verde and the salad.
- To make Salsa verde; while steaks are cooking make the salsa verde. Soak bread in olive oil until soft. Place in a processor with garlic, capers, anchovies, gherkins and parsley. Process for 30 seconds. Season with salt and pepper.
- Best beef cuts for char-grilling: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.
- Only buy steaks of an even thickness, not wedge shaped this way they'll cook evenly.
- Always rest steaks after cooking. The steak will be juicier and tastier. Cover the steaks loosely with foil and rest for 2 to 4 minutes (time will depend on their thickness). It's a good idea to take the steaks from the heat just shy of the degree of doneness goal. The resting time then allows the steak to complete cooking itself and the juices to set.