Steak and green bean salad with salsa verde

Ingredients

• 700g beef sirloin steaks, fat trimmed
• 2 small red onions, cut into quarters
• 6 garlic cloves, unpeeled
• 2 teaspoons extra-virgin olive oil
• 250g green beans, blanched
• ½ cup fresh mint leaves
• ½ cup flat parsley leaves
• Salt flakes
• Pepper

Salsa verde

• 1 garlic clove, peeled
• 20g baby capers, soaked for 10 minutes
• 4 anchovy fillets
• ½ bunch basil, leaves picked
• ½ bunch dill, large stalks removed
• 1 bunch flat parsley, washed and spun dry
• 1 slice of white bread
• 1 tablespoons red wine vinegar
• 100ml extra-virgin olive oil
• 1 lemon zest only

Preparation

1. Remove your steak from the fridge at least 1 hour prior to cooking so it can come to room temperature. This will ensure more even cooking.
2. Preheat oven to 200°C. Line a baking tray with baking paper.
3. Place onions, cut side down on tray and scatter with garlic cloves. Drizzle with 1 teaspoon oil and bake for 30 minutes, turning occasionally, until golden and soft.
4. For the salsa verde, place all the ingredients in a small food processor and whiz until chopped. Season to taste. Set aside.
5. Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Season the steak, then add to the pan. For a 3cm-thick steak, cook for 2–3 minutes each side, making sure to cook the shorter sides as well, or until meat has an internal temperature of 48–55°C for medium rare. Transfer to a plate and season with salt and pepper. Cover with foil and rest for at least 5 minutes.
6. Toss the blanched beans in 2 tablespoons of salsa verde and transfer to a serving platter. Slice the steak and arrange with the onion and garlic over the beans. Scatter with mint and parsley leaves and serve with the remaining salsa verde.