Grilled Steak with Basil Salsa Verde


  • Salsa verde:
  • 1/2 cup Italian parsley leaves
  • 1/2 cup Basil leaves
  • 1 tablespoon Fresh rosemary, chopped
  • 1 Anchovy fillets
  • 1 Garlic clove
  • 1 tablespoon Capers in vinegar, drained
  • 3/4 cup Extra virgin olive oil
  • Freshly ground black pepper
  • 1 teaspoon Salt
  • 1/2 Lemon
  • Rump steak:
  • 3 Rump steaks
  • 1 tablespoon Olive oil
  • Sea salt
  • Freshly ground black pepper


To make the salsa, combine, parsley, basil, rosemary, anchovy, garlic and capers in a food processor.

Pulse until ingredients are well combined.

Add olive oil, black pepper, salt and a generous squeeze of lemon juice.

Pulse until the oil is well incorporated.

Season both sides of the steaks generously with salt and pepper.

Heat a large pan over high heat.

Place the steaks in the pan.

For medium rare cook for 5 - 6 minutes, flip and cook for another 5 - 6 minutes.

Allow to rest for 10 to 15 minutes.

Slice across the grain and serve with basil salsa verde.


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