Main content

Peninsula beef with salsa verde

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


  • 2 porterhouse, scotch fillet, rump or eye fillet steaks

  • 2 cups fresh, leafy herbs (basil, continental parsley, mint and rocket are all good)

  • 1 dessertspoon rinsed capers

  • 1 anchovy

  • 1 lemon, juiced

  • 1 tablespoon extra virgin olive oil

  • Salt and pepper

  • A little vegetable oil for cooking


  • 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.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings