Steaks with Green Chilli & Herbed Salsa
Why have steak with boring old chips when you can send your tastebuds to culinary heaven? This salsa works with all sorts of things, but it’s particularly lovely with a juicy porterhouse. Make sure all the ingredients are finely chopped - then all you have to do is bite in and enjoy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
¼ cup
parsley
2 tbs
oregano
1
garlic
1
birdseye chilli
1
red onion
2
Porterhouse steaks
70 g
tomatoes
rocket
Not included in your delivery
3 tbs
olive oil
2 tbs
red wine vinegar
salt
pepper
Utensils
Cooking Steps
To make the salsa, process the parsley, oregano, garlic, chilli (only use half if you don’t like too much heat) and half of the red onion in a food processor until finely chopped. If you do not have a food processor, chop all of the ingredients as small as you can and mix them all together. Stir in the olive oil and red wine vinegar and then season with salt and pepper.
Heat a lightly greased BBQ grill plate or frying pan over a medium- high heat. Season the steaks with salt and pepper and cook until the first signs of moisture appear. Turn steaks once only and continue to cook to your liking. Remove your steaks from the heat, cover with foil, and set aside.
To serve, arrange the tomatoes, rocket, and the remaining onion on the plates, drizzle with some olive oil, and top with the steaks and herbed salsa. Did you know? Garlic is believed to repel all sorts of evil. Most commonly vampires, which explains why it’s so good with stake!
