BBQ Scotch Steaks with Pickle Salsa Verde – Cook & Nelson
Move over chimichurri - there's a new kid on the block. Level up your next barbecue with this perfect zingy pairing that is a great use of pickle brine and summer garden herbs.
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Ingredients
- 4 scotch steaks
- 2 Tbsp Moore Chicken Rub (or your favourite steak rub)
- 1 shallot, chopped
- 100g parsley leaves
- 12 basil leaves
- 15 mint leaves
- 1 tbsp capers
- 1 tbsp Dijon mustard
- 75ml brine from McClure’s Bread & Butter Pickles
- 50g McClure’s Bread & Butter Pickles
- 150ml extra-virgin olive oil
- Zest of one lemon
- 6 anchovy fillets
- 1 clove garlic, minced
- Salt
- pepper
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