Ingredients



For the salsa verde

3 tbsp roughly chopped fresh mint

3 tbsp torn fresh basil

3 tbsp roughly chopped flatleaf parsley

I tsp garlic infused oil

1 lemon, zest only

2 tbsp capers, drained

4 anchovies, roughly chopped

½ tsp English mustard

3 tbsp extra virgin olive oil

For the griddled sirloin steak with frozen chips

4 x 150g/5½oz sirloin steak

2 tbsp olive oil

salt and pepper

1 kg/2lb 4oz frozen fries

vegetable oil, for deep-fat frying


Method


For the salsa verde, place all the ingredients in a pestle and mortar and pound until you have a thick paste.

For the griddled sirloin steak with frozen chips, heat a large griddle pan, rub the steak with oil and season it with salt and pepper. Place on the griddle pan for 2-3 minutes each side. Remove from the griddle, cover and leave to rest in a warm place for five minutes.

Heat a deep-fat fryer to 180C/350F, or until a cube of bread sizzles and turns brown after about a minute. (CAUTION: hot oil can be dangerous. Do not leave unattended.

Deep-fat frying frozen fries is potentially dangerous, due to the high water content of the chips. Be sure to put the fries in the fryer a few at a time – you will certainly need to cook them in batches.)

Cook each batch for 4-5 minutes, or until golden-brown and cooked through.

Drain and place on a plate lined with kitchen roll. Season with salt and serve immediately.

To serve, place each steak on a plate and spoon some salsa verde on top. Serve with the chips.


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Sirloin Steak With Salsa Verde
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