Food and Travel Magazine | Steak with grilled parsnips and rocket…
Steak with grilled parsnips and rocket salsa verde
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Cooking tools:
- Food processor
- Grill
- Baking sheet
- Cast iron grill pan
- Chef's knife
- Cutting board
- Measuring spoon
- Tongs
- Spoon
Ingredients
- 4 thick rump or fillet steaks, each weighing around 150-175g
- 2tbsp dried green peppercorns, crushed
- 650g small-ish parsnips, peeled
- 5tbsp melted butter or olive oil
- 2 garlic cloves, peeled
- 30g wild rocket, plus a few leaves for garnish
- 15g flat-leaf parsley
- 2tbsp tarragon leaves
- 1tbsp salted capers, rinsed
- 4 small gherkins (cornichons)
- 1tbsp French mustard (preferably tarragon mustard)
- 1-2tbsp tarragon vinegar
- 4tbsp extra-virgin olive oil
- 2-3tbsp crème fraîche
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