When the steaks are high… you can’t go past a sirloin! The accompanying salsa verde is the perfect companion for this flavoursome beef and with things looking this good, it’s time to set the dinner table, light a candle and pour a nice glass of red. Bon appetit!
red wine vinegar (or white wine vinegar)
(ContainsRoyal Jelly, Bee Pollen, Propolis)
Preheat the oven to 220°C/200°C fan-forced. Cut the potatoes (unpeeled) into 1cm fries. TIP: Cut the potatoes to the correct size so they cook in the allocated time. Trim the green beans. Trim the woody ends (about 3cm) off the asparagus. Finely chop the garlic (or use a garlic press). Finely grate the Parmesan cheese.
Place the potatoes on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Bake for 25 minutes. Sprinkle with the finely grated Parmesan cheese and return to the oven. Bake for a further 4-5 minutes, or until the potatoes are tender and the cheese is golden and slightly crispy.
While the potatoes are roasting, finely chop the coriander, parsley and mint leaves until you have 1 tbs for 2 people / 2 tbs for 4 people of each (discard any thick stems first!). Finely chop the capers. In a small bowl, combine the chopped herbs, capers, red wine vinegar, honey, Dijon mustard and olive oil (2 tbs for 2 people / 1/3 cup for 4 people). TIP: If you have a mini food processor, add all the ingredients and and blitz until smooth!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and cook for 2 minutes, or until slightly tender. Add the asparagus and cook, tossing regularly, for 4-5 minutes or until just tender. Add the garlic and cook for a further 1 minute, or until fragrant. Transfer to a plate and cover with foil to keep warm.
Return the pan to a high heat. Drizzle the sirloin steaks with olive oil and season both sides with salt and pepper. Once hot, add the steaks to the pan and cook for 2 minutes on each side for medium-rare or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Season with a pinch of salt and pepper. Transfer to a plate. Set aside to rest for 5 minutes.
Divide the sirloin steak, Parmesan fries, asparagus and green beans between plates. Spoon the salsa verde over the steak.