Steak With Italian Salsa Verde And Veggies
- Recipe by
- Alex Snodgrass
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This versatile recipe is ideal to have in your repertoire for summer get-togethers. The steak, asparagus and potatoes are all cooked together, either on the barbecue or the grill (depending on the weather!), making it ideal for entertaining. Don’t be tempted to skip the salsa verde – it adds a real depth of flavour to the dish.
Ingredients (Serves 4)
For the steak:
2 pounds flap steak or skirt steak
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 tsp kosher salt
1 tsp black pepper
1 tbsp finely chopped fresh rosemary leaves about 1 sprig
For the Italian salsa verde:
½ cup finely chopped fresh flat-leaf parsley
1 tsp anchovy paste
⅓ cup extra virgin olive oil
1 tbsp capers drained and roughly chopped
1 tbsp red wine vinegar
1 tsp freshly grated lemon zest about ½ a lemon
1 tbsp lemon juice about ½ a lemon
2 cloves garlic minced
¼ tsp crushed red pepper flakes
¼ cup torn castelvetrano olives
½ lemon for serving
For the potatoes:
1 lb yellow potatoes quartered
2 tbsp olive oil
1 tsp salt
½ tsp pepper
1 tsp finely chopped fresh rosemary
For the asparagus:
1 bunch of asparagus woody ends trimmed
1 tbsp olive oil
Salt
Pepper