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Jasmine Sohrakoff
Grilled sirloin steak with salsa verde
Entrecote of the grill with salsa of herbs and anchovies.
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Ingredients
Directions
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Boil the potatoes in water with salt in 12 minutes until done. Drain.
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Meanwhile, grate the yellow skin of the lemon and press 1 half of the fruit.
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Grind the leaves of mint, dill, parsley, garlic, anchovies, lemon zest, oil and capers fine in the food processor.
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Season the salsa with pepper and salt.
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Brush the entrecotes with oil and sprinkle with salt and pepper.
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Heat the grill pan without oil or butter and grill the meat in 5 minutes rosé. Turn halfway.
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Remove from the pan and leave on a plate for 5 minutes under a lid or aluminum foil.
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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.
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Nutrition
695Calories
Sodium37% DV885mg
Fat57% DV37g
Protein84% DV42g
Carbs15% DV46g
Fiber24% DV6g
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