I don't know about you but this cold spell has led me to crave meats and carbs. I've been looking for comfort food to warm me up and I've found steak and pasta to be the most deliciously effective.
his week, we've paired a simple salsa verde with slices of juicy steak. You'll love how the tart vinegar-doused salsa verde adds another dimension to a steak dinner.
There are more greens to be found in our pasta dish, which uses the southern Italian pasta favourite of orecchiette. What I like about this dish is the depth added to it by its secret ingredient: anchovies.
A much-maligned ingredient, these little fishies add a welcome kick of umami and we adore lacing our creamy pasta sauces with them.
Steak with Salsa Verde
This vibrant steak supper is a treat that can be pulled off remarkably quickly, especially if you're good at multi-tasking. For the salsa verde, use a really good quality rapeseed oil because it will make a big difference to the end result.
8 baby potatoes
Sunflower oil, for frying
2 x 200g beef steaks
Salt & pepper
Large handful of parsley
Large handful of mint
1 tablespoon of capers
4 tablespoons of rapeseed oil
1 tablespoon of red wine vinegar
Butter and freshly chopped parsley
1 Put your baby potatoes in boiling water and simmer for about 12 minutes, or until tender. Drain and keep warm until ready to serve.
2 Heat a tablespoon of sunflower oil in a large griddle or frying pan over a high heat. Season your steak with salt and pepper before frying to your liking. I like my steaks medium rare so I fry them for 3 and a half minutes on each side in a really hot frying pan. Then I let them rest off the heat for another five minutes before slicing.
3 While your steaks rest, make your salsa verde by finely chopping the parsley, mint, capers and cornichons. Transfer the lot to a bowl and add the rapeseed oil and red wine vinegar, mixing well.
4 Serve the steak cut into slices with plenty of salsa verde slathered on top. Serve with the boiled potatoes on the side, topped with a dollop of butter and a sprinkling of freshly chopped parsley.
Preparation time: 5 minutes
Cooking time: 10 - 12 minutes
We like how sauces cling to the small shape of orecchiette pasta but feel free to substitute it with whatever pasta shape you have to hand.
175g of orecchiette pasta (or your other favourite pasta)
1 tablespoon of rapeseed oil
2 anchovies in oil
1 garlic clove
2 heaped tablespoons of crème fraîche
Salt & pepper
A handful of tenderstem broccoli (or broccoli florets)
Parmesan and black pepper, to serve
1 Boil the pasta according to the packet's instructions. Add the broccoli to the pasta for the last three minutes of cooking.
2 Heat the rapeseed oil in a frying pan over a medium to high heat. Very finely chop the anchovy before frying it in the pan for two minutes. Finely grate in the garlic and fry for a further minute. Add the crème fraîche and a pinch of salt and pepper. Mix well, and bring to a very gentle simmer.
3 Once the pasta and broccoli are cooked to your liking, drain them and add to the pan with the sauce. Mix until well coated.
4 Divide between two bowls and top with grated Parmesan.