Solo: Salsa Verde Steak

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Solo: Salsa Verde Steak

Rump topped with a zest & mint salsa verde, with green beans & roasted cherry tomatoes.

Ingredients to serve 1

  • ¼ x lemon – zest & juice
  • 100g x cherry tomatoes – cut in half
  • 3g x mint – discard stalks
  • 1 tbsp x capers – chop roughly
  • 3g x parsley – chop leaves finely
  • 1 x rump steak – season with salt & pepper
  • 75g x green beans – trim ends
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Cherry tomatoes: Place on a tin foil lined baking tray, drizzle with olive oil and season with salt and pepper. Mix and arrange skin-side down in a single layer. Roast for 15-20 minutes, until softened and lightly browned.

Step 4

Salsa verde: Chop the mint leaves finely. Mix together the capers, lemon zest, chopped mint, parsley and lemon juice (½ tbsp). Then whisk in the olive oil (½ tbsp).

Step 5

Rump steak: Place a dry pan on high heat. Rub both sides of the steak with olive oil and add it to the pan when hot. Sear for 1-1½ minutes a side, only turning once, for a medium-rare steak. If you would like to rest the steak, cover in tin foil and rest for up to 5 minutes.

Step 6

Green beans: Using the same pan, add the green beans with a splash of water, salt and pepper and blanch for 3-4 minutes until bright green and cooked, but with a slight bite.

Step 7

Serve the rump steak topped with the salsa verde and serve the green beans and roasted cherry tomatoes on the side.