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http://www.lifestylefood.com.au/recipes/16138/peninsula-beef-with-salsa-verde

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Peninsula beef with salsa verde

Try this delicious and easy-to-make BBQ dish.

Ingredients

Method

  • 1.

    Pre-heat a BBQ or cast-iron griddle to hot.

  • 2.

    Make the salsa verde first by placing the herbs (leaves only, not stems) in a food processor with the capers, anchovy, lemon juice and olive oil.

  • 3.

    Blitz until leaves are chopped and you have a green sauce. (If you don’t have a food processor, you can chop and mix by hand – the herbs shouldn’t be pureed.)

  • 4.

    Cut any large bits of fat away from beef. Season with salt and pepper and smear each side of the steaks with oil before grilling until just cooked to rare or medium rare.

  • 5.

    Set aside in a warm place (an oven set to no more than 50 degrees is good) for five minutes to “rest”. This step is very important.

  • 6.

    Remove and slice diagonally, drizzle with the salsa verde and serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Peninsula beef with salsa verde.

 
 

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