For the salsa verde
3 tbsp roughly chopped fresh mint
3 tbsp torn fresh basil
3 tbsp roughly chopped flatleaf parsley
I tsp garlic infused oil
1 lemon, zest only
2 tbsp capers, drained
4 anchovies, roughly chopped
½ tsp English mustard
3 tbsp extra virgin olive oil
For the griddled sirloin steak with frozen chips
4 x 150g/5½oz sirloin steak
2 tbsp olive oil
salt and pepper
1 kg/2lb 4oz frozen friesvegetable oil, for deep-fat frying
For the salsa verde, place all the ingredients in a pestle and mortar and pound until you have a thick paste.
For the griddled sirloin steak with frozen chips, heat a large griddle pan, rub the steak with oil and season it with salt and pepper. Place on the griddle pan for 2-3 minutes each side.
Remove from the griddle, cover and leave to rest in a warm place for five minutes.
Heat a deep-fat fryer to 180C/350F, or until a cube of bread sizzles and turns brown after about a minute. (CAUTION: hot oil can be dangerous. Do not leave unattended. Deep-fat frying frozen fries is potentially dangerous, due to the high water content of the chips. Be sure to put the fries in the fryer a few at a time – you will certainly need to cook them in batches.)
Cook each batch for 4-5 minutes, or until golden-brown and cooked through.
Drain and place on a plate lined with kitchen roll. Season with salt and serve immediately.
To serve, place each steak on a plate and spoon some salsa verde on top. Serve with the chips and one of the mushrooms for each serving.
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