Oregano-rubbed steaks with salsa verde

Author: Sally Parker - Food Stylist, Recipe Writer

First published: Nov 2011

Serves: 4

Time to make: 30 mins

Total cost: $23.32 / $5.83 per serve

(at time of publication)

Ingredients

More weights & measures

600g desiree potatoes, cut in 2cm slices
spray oil
3 teaspoons dried oregano
2 teaspoons canola oil
1 clove garlic, crushed
500g lean sirloin steak, trimmed
Salsa verde
2 teaspoons Dijon mustard
1 tablespoon capers, rinsed, finely chopped
3 anchovy fillets, finely chopped
1 cup finely chopped fresh flat-leaf parsley
½ cup finely chopped fresh coriandercilantroX
1 teaspoon grated zest of lemon
½ cup lemon juice
4 cups barbecued vegetables (such as asparagus and tomatoes)

Instructions

1 Preheat oven to 200°C. Steam or microwave potatoes for 5-8 minutes until tender. Transfer to a baking tray, spray with oil and roast for 20 minutes until crisp.

2 Combine oregano, oil and garlic in a shallow bowl. Add steak and cover with mixture. Allow to marinate.

3 Meanwhile, to make salsa verde, combine all salsa ingredients but only half the lemon juice. Stir until well combined.

4 Heat a large frying pan or barbecue grill to a high heat. Cook steaks for 2-3 minutes each side for medium or until cooked to your liking. Add remaining lemon juice to pan and set aside. Cover loosely with tinfoil.

5 Thickly slice steak and serve with salsa verde, potatoes and steamed veges.

Variations

Make it gluten free: Check mustard is gluten free.

Nutrition Info (per serve)

Calories 434cal

Kilojoules 1820kJ

Protein 36g

Total fat 20g

–Saturated fat 7g

Carbohydrates 30g

–Sugars 6g

Dietary fibre 7g

Sodium 300mg

Calcium 140mg

Iron 7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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