Steak with salsa verde and shredded fennel salad

Steak with salsa verde and shredded fennel salad

By
From
How to Cook Healthily
Serves
1
Photographer
Issy Croker

I absolutely love this dish. Fresh, vibrant, crisp. Amazing stuff.

Ingredients

Quantity Ingredient
15g flat-leaf parsley
50g capers
1 garlic clove
3 tablespoons olive oil
1 large fennel bulb
1 teaspoon balsamic vinegar
1 sirloin steak
sea salt
black pepper

Method

  1. For the salsa verde, place the parsley, capers, garlic and 2 tablespoons of the oil in a small food processor and process to a smooth green sauce. Set aside.
  2. Slice the fennel thinly lengthways. Lay the slices flat and slice again lengthways to create long, thin shards.
  3. Mix the balsamic vinegar, remaining tablespoon of olive oil and some salt and pepper together. Dress the shredded fennel with this vinaigrette and toss well.
  4. Place a frying pan over a high heat and, when hot, place the steak in it. Fry on each side for 1–2 minutes (or longer if you prefer it well done). Place a pile of the fennel salad in the centre of a plate and top with the steak. Drizzle the salsa verde generously over the top.

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