Prep Time
20 min
Cook Time
10 min
Difficulty
Very Easy
Serves 2
2 sirloin steaks
2 tbsp olive oil
Fleur de sel
Freshly ground pepper
For the salsa verde:
½ clove garlic
1 tbsp capers
2 small pickled cucumbers
2 tbsp fresh basil
2 tbsp fresh mint
2 tbsp parsley
2 tbsp baby arugula
1 tsp prepared mustard
1 tbsp Kalamata Papadimitriou white balsamic cream
6 tbsp olive oil
For the salsa verde, finely chop together the garlic, capers, cucumbers, fresh herbs, and baby arugula. Mix all ingredients with 1 tbsp of mustard and continue chopping.
Add half of the olive oil and continue chopping until the mixture reaches the consistency of a grainy paste. Transfer into a bowl. Add the remaining olive oil, salt and freshly ground pepper. Stir well.
Brush the sirloin steaks with the 2 tbsp olive oil and rub all over with fleur de sel and freshly ground pepper. In a ribbed skillet over high heat, brown sirloin steaks on both sides for approximately 10 min, depending on the thickness of the meat.
When the sirloin steaks are ready, remove from skillet and transfer into a platter. Let stand for 5 min. Cut into strips. Serve topped with 2-3 tbsp salsa verde.
