Grilled sirloin steak with salsa verde

1. 1

   For the salsa verde, place all the ingredients in a pestle and mortar and pound until you have a thick paste.

2. 2

   For the garlic field mushrooms, preheat the grill to high.

3. 3

   Place the softened butter in a large mixing bowl, add the garlic and parsley, and season with salt and pepper.

4. 4

   Cut the stalks off the mushrooms and fill the mushrooms with the garlic butter and top with the breadcrumbs.

5. 5

   Place under the grill for 4-6 minutes, or until cooked through.

6. 6

   For the griddled sirloin steak with frozen chips, heat a large griddle pan, rub the steak with oil and season it with salt and pepper. Place on the griddle pan for 2-3 minutes each side.

7. 7

   Remove from the griddle, cover and leave to rest in a warm place for five minutes.

8. 8

   Heat a deep-fat fryer to 180C/350F, or until a cube of bread sizzles and turns brown after about a minute. (CAUTION: hot oil can be dangerous. Do not leave unattended. Deep-fat frying frozen chips is potentially dangerous, due to the high water content of the chips. Be sure to put the chips in the fryer a few at a time - you will certainly need to cook them in batches.)

9. 9

   Cook each batch for 4-5 minutes, or until golden-brown and cooked through.

10. 10

    Drain and place on a plate lined with kitchen roll. Season with salt and serve immediately.

11. 11

    To serve, place each steak on a plate and spoon some salsa verde on top. Serve with the chips and one of the mushrooms for each serving.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.