Steak with rainbow chips and salsa verde recipe
A vibrant salsa verde, made with fresh basil and parsley, is the perfect match for a juicy steak. As a healthy swap, serve with rainbow root vegetable chips for a colourful steak dinner that's ideal for a midweek treat.
See method- Serves 4
- 5 mins to prepare and 40 mins to cook
- 332 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 500g pack root vegetable chips
- 1 tbsp olive oil, plus extra for brushing
- 395g Boswell Farms thin cut beef steaks
- 80g bag watercress, spinach and rocket
For the salsa verde:
- 30g pack flat-leaf parsley, leaves finely chopped
- 30g pack basil, leaves finely chopped
- 1 tbsp capers, finely chopped
- 6 anchovy fillets, finely chopped
- 1 garlic clove, finely chopped
- ½ lemon, juiced
- 1 tbsp extra-virgin olive oil
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Shop ingredientsEach serving contains
- Energy
- 1385kJ 332.0kcal
- Fat
- 19g
- Saturates
- 5g
- Salt
- 1.9g
- Sugars
- 9g
of the Reference intake
Carbohydrate 14.0gProtein 24.6gFibre 4.5g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Drizzle the vegetable chips with the oil; season and toss to coat. Bake for 40 mins or until crisp.
- Meanwhile, mix the salsa verde ingredients in a bowl with 1 tbsp warm water. Set aside.
- Put the steaks on a chopping board and cover with clingfilm. Bash with a rolling pin until they’re 5mm thick, then cut each steak in half.
- Heat a griddle pan until very hot. Brush the steaks on both sides with a little oil; season. Fry in batches for 45 secs-1 min each side until cooked. Divide between 4 plates, spoon over the salsa verde and serve with the root vegetable chips, salad and a little black pepper.
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