Colin Fassnidge's skirt steak with salsa verde

Here is the recipe for Colin Fassnidge's skirt steak with salsa verde

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Step by Step:

1.Combine the olive oil, garlic, thyme and rosemary and 1 tsp each salt and freshly ground pepper. Spread over the steak.

2.Heat a chargrill pan or barbecue over high heat until smoking. Add the steak and cook for 3-4 minutes a side for medium-rare. Rest, lightly covered with foil, for 5 minutes.

3.Meanwhile, for the salsa verde, place all ingredients in a small food processor, season and whiz to a rough paste.

4.Serve the steak sliced with the salsa verde. Top with freshly grated horseradish and micro herbs.

INGREDIENTS

2 tbs extra virgin olive oil
2 garlic cloves, crushed
4 thyme sprigs, leaves finely chopped
1 rosemary sprig, leaves finely chopped
1kg skirt steak
Freshly grated horseradish and micro herbs to serve (optional)

SALSA VERDE

½ bunch flat-leaf parsley
½ bunch basil, leaves picked
½ bunch mint, leaves pickled
¼ cup (60ml) red wine vinegar
100ml extra virgin olive oil
50g cornichons
50g capers
2 tsp Dijon mustard

FOR MORE CUSTOM KETO DIET RECIPES, CLICK HERE - bit.ly/40WJDYO