Steak and spuds with salsa verde
Juicy steak, roasted potatoes, and herby salsa verde—perfect for family BBQs! Serves 4, ready in 30 minutes. Enjoy the flavors of a classic combo.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 1/2 tablespoon olive oil
- 500 grams small kipfler potatoes, halved lengthways
- 8 100g beef fillet medallions
- 1 bunch watercress (350g) trimmed
- Salsa verde
- 1 clove garlic, crushed
- 1 teaspoon dijon mustard
- 2 teaspoons baby capers
- 2 anchovy fillets
- 3 teaspoons red wine vinegar
- 3 cornichons
- 1/4 cup loosely packed fresh mint leaves
- 1/4 cup loosely packed fresh basil leaves
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1/4 cup (60ml) extra virgin olive oil
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