
Nutrition Facts
Servings:
1
Amount Per Serving:
250 g
Calories
726
Protein:
32.2 g
Total Carbohydrates:
5.4 g
Sugar:
4.4 g
fibre:
Total Fat:
64.2 g
Saturated:
18.4 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1530 mg
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.




Serves
Preptime
Cooktime
Ingredients
-
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
-
3 cornicons
-
1 tbs (herb) butter
Method:
- 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.
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