Amount Per Serving:
Project Steak w Salsa Verde
This would my last meal request on death row. Let’s hope it doesn’t come to this. I’ve always had a fear of going to prison which may in fact be a common fear but it’s not that I dodge the law or get up to illicit activi-ties but none the less the fear is real. At least I know what I’m eating on my last night.
1 grass fed sirloin or scotch fillet
1 large handful parsely
1 large handful basil
4 tbs olive oil
splash apple cider vinegar
1 tbs capers
1 tbs lemon juice
1 garlic clove
3 anchoives fillet
1 tbs (herb) butter
- There’s lots of conjecture on how to cook the perfect steak, from flipping twice only to every 15 secs. I reckon it’s somewhere in-between. I tend to flip it at least four times and more if it’s a thick steak. This helps to cook it more evenly. Allow the steak to ‘rest’ for 5 minutes once removed from heat.
- For the Salsa Verde throw all the ingredients in a blender and process for 20 seconds – boom! Add more oil if too thick.
- I served this recipe with some salsa verde and herb butter.
The cookbook companion to The Keto Diet,
includes 150 delicious Keto-friendly reipes, all
gluten-free, low sugar, soy-free and non-GMO.