Steak with Salsa dErbes Sauce

Theo Randall peps up a simple steak with the piquant green salsa that can be made in minutes
By Theo Randall
Steak with Salsa dErbes Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 x 200g beef fillet steaks
  • olive oil, to rub
  • spinach, blanched, to serve

For the salsa d'erbes

  • 150 g flat-leaf parsley
  • 50 g wild rocket
  • 50 g mint
  • 25 g picked marjoram
  • 50 g basil
  • 2 tinned anchovies, crushed to a paste
  • 50 g capers, finely chopped
  • 1/2 cloves garlic, finely chopped
  • 75 g ciabatta bread, crusts removed, soaked in water
  • 1 tsp Dijon mustard
  • 1 tsp red wine vinegar
  • 50 ml olive oil


1. Heat a griddle pan until smoking hot. Meanwhile season the steaks with salt and pepper and rub with olive oil. Cook on the griddle for 3 minutes on each side, or until cooked to your liking. Leave to rest while you make the salsa d'erbe.

2. For the salsa d'erbe: chop all herbs together and mix with the anchovies, capers and garlic and bread. Add the dijon mustard, red wine vinegar and olive oil. Taste for seasoning.

3. Serve the steaks with the salsa d'erbe and blanched spinach. Drizzle with olive oil.

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