Dry Aged Striploin
with Baby Broccoli Salsa Verde and Lemon

Serves 2

Prep Time 15 minutes

Cook Time 15 minutes

Charred steak served over vibrant baby broccoli salsa verde, layered with fresh parsley, dill, chervil, lemon and capers. Bright, herbaceous and full of freshness, with the richness of the steak balanced by a lively, citrusy dressing.

Ingredients

500g bone in dry aged striploin, substitute with bone in striploin, ribeye, scotch or striploin off the bone

Broccolini Verde

1 bunch baby broccoli

Salt, for the cooking water

Verde Dressing

1 large handful flat-leaf parsley (about 30g)

1 small handful dill (about 15g)

1 small handful chervil (about 15g) (or substitute extra parsley if unavailable)

Finely grated zest of ½ lemon

Juice of ½ lemon

1 small garlic clove, finely grated

180ml good-quality extra virgin olive oil

1 tablespoon salted capers, rinsed

Freshly ground black pepper

Sea salt

1–2 teaspoons Chardonnay vinegar or white wine vinegar (optional, to taste)

Method

Prepare the baby broccoli

Bring a large saucepan of well-salted water to the boil. Add the baby broccoli and cook for 3 minutes once the water returns to the boil, until tender but still bright green.

Transfer immediately to iced water to stop the cooking and preserve the colour. Drain well and pat dry.

Make the salsa verde

Add parsley, dill, chervil, lemon zest, lemon juice, garlic, olive oil, capers and a generous grind of black pepper to a food processor or blender. Blend into a vibrant green dressing, keeping a little texture.

Season with salt and add 1–2 tsp Chardonnay or white wine vinegar if more acidity is desired.

Roughly chop the cooled baby broccoli into bite-sized pieces and fold through the salsa verde. Adjust seasoning if needed and allow to come to room temperature.

Cook & serve

Cook the steak over charcoal or in a hot pan to your desired doneness. Rest for several minutes before slicing.

Spoon the baby broccoli salsa verde onto a serving plate. Slice the steak and arrange over the salsa verde. Finish with a lemon cheek and serve immediately.