Salsa Verde Recipe
This fresh, easy sauce doesn’t require any cooking, so you can make it ahead and refrigerate until needed – take it out of the fridge when you start cooking your steaks (we like it with Greendale Beef Sirloin Steaks and baby potatoes).
Chop the capers, gherkins, spring onions and parsley as finely as you can. Stir in the lemon zest and juice and the olive oil, then season to taste with salt and pepper. If you’re pushed for time, you can just blend everything to sauce consistency in a food processor – it might not look as pretty, but it’ll still taste great. Serve with your cooked and rested steaks.
