Grilled sirloin steak with salsa verde

Serve this simple steak supper with crumb-topped garlicky field mushrooms and a herb sauce. Save time by using frozen chips.

Ingredients

For the salsa verde
  • 3 tbsp roughly chopped fresh mint
  • 3 tbsp torn fresh basil
  • 3 tbsp roughly chopped flatleaf parsley
  • 1 shallot, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1 lemon, zest only
  • 2 tbsp capers, drained
  • 4 anchovies, roughly chopped
  • ½ tsp English mustard
  • 3 tbsp extra virgin olive oil
For the garlic field mushrooms
  • 100g/3½oz unsalted butter, softened
  • 1 garlic clove, finely chopped
  • 4 tbsp roughly chopped flatleaf parsley
  • salt and pepper
  • 4 large field mushrooms
  • 20g/¾oz Japanese panko breadcrumbs
For the griddled sirloin steak with frozen chips
  • 4 x 150g/5½oz sirloin steak
  • 2 tbsp olive oil
  • salt and pepper
  • 1 kg/2lb 4oz frozen chips
  • vegetable oil, for deep-fat frying

Preparation method

  1. For the salsa verde, place all the ingredients in a pestle and mortar and pound until you have a thick paste.

  2. For the garlic field mushrooms, preheat the grill to high.

  3. Place the softened butter in a large mixing bowl, add the garlic and parsley, and season with salt and pepper.

  4. Cut the stalks off the mushrooms and fill the mushrooms with the garlic butter and top with the breadcrumbs.

  5. Place under the grill for 4-6 minutes, or until cooked through.

  6. For the griddled sirloin steak with frozen chips, heat a large griddle pan, rub the steak with oil and season it with salt and pepper. Place on the griddle pan for 2-3 minutes each side.

  7. Remove from the griddle, cover and leave to rest in a warm place for five minutes.

  8. Heat a deep-fat fryer to 180C/350F, or until a cube of bread sizzles and turns brown after about a minute. (CAUTION: hot oil can be dangerous. Do not leave unattended. Deep-fat frying frozen chips is potentially dangerous, due to the high water content of the chips. Be sure to put the chips in the fryer a few at a time – you will certainly need to cook them in batches.)

  9. Cook each batch for 4-5 minutes, or until golden-brown and cooked through.

  10. Drain and place on a plate lined with kitchen roll. Season with salt and serve immediately.

  11. To serve, place each steak on a plate and spoon some salsa verde on top. Serve with the chips and one of the mushrooms for each serving.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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