Salsa verde, or green sauce, is one of the best sauces I have ever made. The combination of the tangy gherkins, capers and anchovies with the beautiful flavours of the fresh herbs are a match made in heaven. This recipe makes a good amount of sauce, enough to keep for another dish later on in the week. It goes amazingly with fish and meat. I paired the sauce with a succulent piece of rump steak and sweet potato chips, but sadly I burnt the chips so you won’t see the final result- everyone makes stuff ups, we are human after all 😉
500 g matured rump steak
2 tbsp olive oil
Course sea salt
1-2 large sweet potatoes
2 cloves fresh garlic, crushed
1 sprig fresh rosemary, washed and roughly chopped
For the salsa verde:
1½-2 cloves garlic, crushed
1 tsp capers
3 gherkins pickled in sweet vinegar
6 anchovy fillets
2 large handfuls flat-leaf parsley, leaves picked
1 bunch fresh basil, leaves picked
1 handful fresh mint, leaves picked
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
3 tbsp red wine vinegar
8 tbsp extra virgin olive oil
Zest of ½ a lemon
½ tsp xylitol/sugar
Sea salt & back pepper
Preparation 15 minutes
Cooking time 45 minutes
Preheat the oven to 200°C.
Wash the sweet potatoes and if you have a chip cutter, cut the sweet potato into delicious chips, if you don’t have one, no worries, just cut the potato in half and roughly cut it into chip sized pieces. Then place the chips into a bowl with a glug of olive oil and a good pinch of sea salt. Place on a large oven tray and bake in the oven for 30 minutes.
Place the meat in a marinating dish, cover in olive oil, a generous amount of sea salt, black pepper and braai salt and let marinade while you’re making the salsa.
To make the salsa verde:
I learnt from my kitchen husband, Jamie Oliver, that the best way to make Salsa Verde is to chop all the ingredients very finely by hand instead of using a food processor.
Finely chop the capers, gherkins, anchovies and herbs. I did this in batches to prevent the herbs from flying around the kitchen. Add the chopped ingredients into a bowl with the mustards, vinegar, crushed garlic, lemon zest and xylitol and then slowly stir in the olive oil until you achieve the right consistency. Taste to see if the flavours are balanced, add freshly ground black pepper, a bit of salt and maybe a little more vinegar. Set aside for later.
Check on the chips, toss them around and add the crushed garlic and fresh rosemary- cook for another 5 minutes on until crisp to your liking- KEEP A CLOSE EYE ON THEM!
Turn on the braai/BBQ or place a non-stick pan on high heat. The braai should reach 200°C. Grill the meat for 2 minutes on each side for medium-rare, add an extra minute on each side if you prefer medium. Let the meat rest for 4 minutes, then slice into 2cm strips.
To dish up, place a nice spoonful of salsa verde onto the plate, top with steak and serve with crispy chips.