Serves 4
Salsa Verde is one of the most delicious and versatile fresh ‘green sauces’. It freezes exceptionally well. Make when aromatic summer herbs like basil, mint and parsley are at their best. We used fillet steak, but any other steak of your choice would do. Carving steak into strips after cooking makes serving so much easier and allows the sauce to coat the meat.
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Garlic Pepper Seasoning

You will need

3 cloves garlic, halved
40 g basil leaves and soft stems, briefly rinsed
30 g parsley leaves and soft stems, briefly rinsed
20 g mint leaves and soft stems, briefly rinsed
1 T (15 ml) green peppercorns
1 T (15 ml) whole grain or Dijon Mustard
2 – 3 anchovy fillets
1 t (5 ml) red wine vinegar
1 t (5 ml) Ina Paarman’s Garlic Pepper Seasoning
½ cup (125 ml) olive oil

600 g  – 800 g centre cut beef or game fillet steak
Ina Paarman’s Garlic Pepper Seasoning
olive oil

Ina’s Tip

Butterflying fillet

Cut steaks 5 cm thick and then re-cut in the middle, but not right through. Open the steak and flatten lightly with the heel of your hand.


Salsa Verde

Place all the ingredients except the olive oil into a food processor and process for a few minutes.

Slowly add the olive oil through the feed tube and blend until you have a smooth puree.

Stand for 30 minutes in the processor to allow the flavours to develop.

Re-blend and taste for seasoning.

Bottle and refrigerate the Salsa Verde until needed. It also freezes very successfully and does not take long to defrost

Spoon or dot on steak or burgers, toss into vegetables or use as a dip for vegetable crudities.



Season butterflied (see Ina’s Tip) steaks generously on both sides with Garlic Pepper Seasoning and drizzle with olive oil.

Leave at room temperature for 15 – 20 minutes.

Cook on a griddle pan , or over a moderate braai fire.