Grilled sirloin steak with salsa verde

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.