Griddled Beef with Watercress Salsa Verde

Serves four.

Ingredients ...

for watercress salsa verde

Preparation ...

Put the leaves and bread into the processor bowl with all the remaining salsa ingredients, except the oil. Whizz, gradually trickling in the oil to form a smooth sauce. Taste and adjust the seasonings. It should be slightly sharp but not too acidic. If necessary, add more oil or bread to dampen the sharpness. Pour into a bowl, cover and set aside.

Put the griddle pan over a high heat and leave to get outrageously hot. Brush the sirloin steaks with oil. Griddle for about 3-4 minutes on each side. Season. Let the steaks rest in a warm place for 3-4 minutes, and make a bed of watercress either on a serving plate or individual plates. Slice the steaks across the grain, and arrange on the watercress. Stir the salsa verde and then spoon a little artfully over the steaks, and serve the rest alongside.

Reproduced with kind permission of Sophie Grigson.

Surrey-Hants ~ Hampshire fare ~ Alton Food Festival 2006
(c) Keith Parkins 2006 -- July 2006 rev 0