Dishevelled steak sanga with salsa verde

I wanted to come up with a steak sandwich which is still full of flavour but is that tiniest bit healthier just by reducing the bread intake. I came up with sourdough instead.

I like to use sizzle steak, because it is tasty and quick to cook. You can cook this to your liking, but I do like cooking it in a pan, searing it quickly on both sides sprinkled with salt, but then turning the heat right down and placing a lid over the pan. This creates incredible juices that can be drizzled on top your sandwich at the very end, should you wish. For this, I didn’t do that.

The Salsa Verde was the real hero of this recipe and opted to use this instead of barbecue sauce which is not a popular choice for me. Chimichurri could be used as well, but I do like the minty taste of the Salsa Verde and thought it would work out perfect on this occasion – and it did not disappoint.

To make the Salsa Verde:

Ingredients

• 1 garlic clove peeled and crushed.
• 1 large handful of freshly chopped flat-leaf parsley.
• 1 small bunch of fresh basil leaves.
• 1 small bunch of mint leaves
• 1 teaspoon of capers, drained (optional). I did not include these
• 1 teaspoon of lemon juice.
• 2 tablespoons of olive oil.

Place all ingredients into a blender. Blend together until coarsely chopped. Season to taste.

The sandwich includes the following:

• A slice of sourdough toasted and buttered if desired.
• Fried onions placed on top.
• A slice of cheese of your choice.
• A slice or two of cooked bacon. I oven cook my bacon on a tray, so the fat drips through.
• A fried egg cooked to your liking. I get my pink yolks by placing a lid when frying eggs.
• Assemble sandwich as you wish. I used canned beetroot, cucumber, sliced tomato and lettuce leaves.
• Place Salsa Verde either on the side, or you could spread it out over the steak.

Grab a knife and fork and enjoy !