Chargrilled Sirloin Steak with Garden Salsa Verde

Chargrilled Sirloin Steak with Garden Salsa Verde

There’s nothing quite like a beautifully charred sirloin steak served with a fresh, zesty garden salsa verde. This recipe is all about celebrating simple, top-quality ingredients from Kent, from heritage tomatoes and local rocket to vibrant herbs that bring the salsa verde to life. Perfect for summer grilling, it’s a dish that’s big on flavour, easy to prepare, and guaranteed to impress around the barbecue. Serve it up with a crisp seasonal salad and let everyone dig in.

Ingredients (Serves 4):

  • 4 x 250g Sirloin steak
  • Kent herbs (parsley, mint, basil)
  • Capers
  • Anchovies
  • Kent garlic
  • Local rocket
  • Kent heritage tomatoes

Method

  1. Make salsa verde with fresh herbs
  2. Grill steak on very hot BBQ (4-5 mins each side)
  3. Rest for 10 minutes
  4. Slice against the grain
  5. Serve with salsa verde and summer salad

Ingredients (Serves 4)

  • 4 x 250g Sirloin steaks (at room temperature)
  • 1 large bunch Fresh herbs (60g parsley, 30g mint, 30g basil), finely chopped
  • 2 tablespoons capers, rinsed and chopped
  • 4-6 anchovy fillets, finely chopped
  • 3 cloves Kent garlic, minced
  • 4 handfuls local rocket
  • 500g Kent heritage tomatoes, sliced or quartered
  • 80ml extra virgin olive oil
  • 1 lemon, juiced
  • Salt and freshly ground black pepper to taste

Method

  1. Prepare the steaks: Remove steaks from refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
  2. Make salsa verde: In a bowl, combine finely chopped parsley, mint, and basil with minced garlic, chopped capers, and chopped anchovies. Add the juice of one lemon and gradually whisk in 60ml of cold press rapeseed oil until well combined. Season with a pinch of salt and pepper to taste. Set aside to allow flavours to develop.
  3. Prepare the grill: Heat your barbecue to high heat (around 230-250°C). Clean and oil the grates to prevent sticking.
  4. Grill the steaks: Place steaks on the hottest part of the grill. For medium-rare, cook for 4-5 minutes on the first side without moving. Flip once and cook for another 3-4 minutes for medium-rare (internal temperature of 54-57°c. Adjust cooking time based on your preferred doneness.
  5. Rest the meat: Transfer steaks to a cutting board and loosely tent with foil. Rest for 10 minutes to allow juices to redistribute throughout the meat.
  6. Prepare the salad: While the steak is resting, toss rocket and heritage tomatoes with remaining Rapeseed Oil (about 20ml), a squeeze of lemon juice, and a pinch of salt and pepper.
  7. Slice the steak: Using a sharp knife, slice the steak against the grain into 1cm thick slices. Cutting against the grain ensures tenderness.
  8. Serve: Arrange sliced steak on plates, drizzle generously with salsa verde, and serve with the summer salad on the side. Provide extra salsa verde in a small bowl for those who want more.

Chef's Notes

  • For best results, choose steaks of even thickness with good marbling.
  • The salsa verde can be made up to 24 hours in advance and kept refrigerated.
  • Internal temperatures for steak: Rare (49-52°C), Medium-rare (54-57°C), Medium (60-63°C) Medium-well (65-69°C).


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