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Steak with grilled parsnips and rocket salsa verde
Serves 4 Starters and mains
Ingredients
- 4 thick rump or fillet steaks, each weighing around 150-175g
- 2tbsp dried green peppercorns, crushed
- 650g small-ish parsnips, peeled
- 5tbsp melted butter or olive oil
- 5tbsp melted butter or olive oil
For the rocket salsa verde
- 2 garlic cloves, peeled
- 30g wild rocket, plus a few leaves for garnish
- 15g flat-leaf parsley
- 2tbsp tarragon leaves
- 1tbsp salted capers, rinsed
- 4 small gherkins (cornichons)
- 1tbsp French mustard (preferably tarragon mustard)
- 1-2tbsp tarragon vinegar
- 4tbsp extra-virgin olive oil
- 2-3tbsp crème fraîche
Method
Wash and dry the steaks and press the crushed peppercorns into both sides of the steak. Set aside.
Put all the ingredients for the salsa down to, and including, the mustard, into a processor andadd 1tbsp vinegar. Blend until chopped, then gradually feed in the oil while still blending. Mix to a paste, taste and adjust the seasoning, adding more vinegar to taste. Stir in the crème fraîche. Preheat the grill.
Cut the parsnips into wedges, toss them in 3tbsp melted butter or oil, season well and set them on a baking tray under the grill, about 10cm away from the heat. Cook for 8-9 minutes, turning once. Sprinkle over the Parmesan and toss to coat. Drizzle with a little more butter or oil, then return to the grill for another 2-3 minutes, until the cheese is lightly browned. Meanwhile, use the remaining butter or oil to grease a ridged cast-iron grill pan and then heat until hot. Salt the steaks and grill to your liking, from 2-3 minutes each side for rare, to 4-5 minutes each side for well done. Serve with the parsnips and salsa, garnished with rocket leaves.
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