Filter
Reset
Sort ByRelevance
Jasmine Sohrakoff
Grilled sirloin steak with salsa verde
Entrecote of the grill with salsa of herbs and anchovies.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the potatoes in water with salt in 12 minutes until done. Drain.
-
Meanwhile, grate the yellow skin of the lemon and press 1 half of the fruit.
-
Grind the leaves of mint, dill, parsley, garlic, anchovies, lemon zest, oil and capers fine in the food processor.
-
Season the salsa with pepper and salt.
-
Brush the entrecotes with oil and sprinkle with salt and pepper.
-
Heat the grill pan without oil or butter and grill the meat in 5 minutes rosé. Turn halfway.
-
Remove from the pan and leave on a plate for 5 minutes under a lid or aluminum foil.
-
Meanwhile, mix half of the salsa with the potatoes, 2 tablespoons of lemon juice per 4 persons, the rest of the capers and the arugula. Serve with the sirloin steak and the rest of the salsa.
Blogs that might be interesting
-
25 minMain dishchorizo cubes, onion, Kale, water, egg, grated cheese,braised kale with egg -
50 minMain dishchicken bolt, chicken drumsticks, curry powder, liquid baking product, orange, Orange Marmelade, cinnamon powder, mushroom, mandarin, quick-cooking rice, green bean,chicken bolts with orange mushroom sauce, rice and beans -
75 minMain dishRoast beef, peeled pistachio nuts, sprig of rosemary, pancetta, frutti, sea salt, peanut oil, shallot, garlic, wheat flour, smooth red wine, chicken broth from tablet,stuffed roast beef with tutti frutti -
25 minMain disholive oil, large onion, cut kale, floury potatoes, vegetable bouillon, mature 30 cheese, oven-roasted cashew nuts,kale stew with cashew nuts and cheese
Nutrition
695Calories
Sodium37% DV885mg
Fat57% DV37g
Protein84% DV42g
Carbs15% DV46g
Fiber24% DV6g
Loved it