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
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.
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.
Grill steak over medium coals for 2 – 3 minutes per side.
Preheat a ridged cast iron grill pan over high heat. Grill for 2 – 3 minutes per side.