Grilled sirloin steak with salsa verde recipe
 Serve this simple steak supper with crumb-topped garlicky field mushrooms and a herb sauce. Save time by using frozen chips. 3 tbsp roughly chopped fresh mint3 tbsp torn fresh basil3 tbsp roughly chopped flatleaf parsley1 shallot, roughly chopped1 garlic clove, roughly chopped1 lemon, zest only2 tbsp capers, drained 4 anchovies, roughly chopped½ tsp English mustard3 tbsp extra virgin olive oil 3 tbsp roughly chopped fresh mint 3 tbsp torn fresh basil 3 tbsp roughly chopped flatleaf parsley 1 shallot, roughly chopped 1 garlic clove, roughly chopped 1 lemon, zest only 2 tbsp capers, drained 4 anchovies, roughly chopped ½ tsp English mustard 3 tbsp extra virgin olive oil 100g/3½oz unsalted butter, softened1 garlic clove, finely chopped4 tbsp roughly chopped flatleaf parsleysalt and pepper4 large field mushrooms20g/¾oz Japanese panko breadcrumbs 100g/3½oz unsalted butter, softened 1 garlic clove, finely chopped 4 tbsp roughly chopped flatleaf parsley salt and pepper 4 large field mushrooms 20g/¾oz Japanese panko breadcrumbs 4 x 150g/5½oz sirloin steak2 tbsp olive oilsalt and pepper1 kg/2lb 4oz frozen chipsvegetable oil, for deep-fat frying 4 x 150g/5½oz sirloin steak 2 tbsp olive oil salt and pepper 1 kg/2lb 4oz frozen chips 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 garlic field mushrooms, preheat the grill to high.Place the softened butter in a large mixing bowl, add the garlic and parsley, and season with salt and pepper.Cut the stalks off the mushrooms and fill the mushrooms with the garlic butter and top with the breadcrumbs.Place under the grill for 4-6 minutes, or until cooked through.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 chips is potentially dangerous, due to the high water content of the chips. Be sure to put the chips 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 and one of the mushrooms for each serving. For the salsa verde, place all the ingredients in a pestle and mortar and pound until you have a thick paste. For the salsa verde, place all the ingredients in a pestle and mortar and pound until you have a thick paste. For the garlic field mushrooms, preheat the grill to high. For the garlic field mushrooms, preheat the grill to high. Place the softened butter in a large mixing bowl, add the garlic and parsley, and season with salt and pepper. Place the softened butter in a large mixing bowl, add the garlic and parsley, and season with salt and pepper. Cut the stalks off the mushrooms and fill the mushrooms with the garlic butter and top with the breadcrumbs. Cut the stalks off the mushrooms and fill the mushrooms with the garlic butter and top with the breadcrumbs. Place under the grill for 4-6 minutes, or until cooked through. Place under the grill for 4-6 minutes, or until cooked through. 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. 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. 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 chips is potentially dangerous, due to the high water content of the chips. Be sure to put the chips in the fryer a few at a time – you will certainly need to cook them in batches.) 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 chips is potentially dangerous, due to the high water content of the chips. Be sure to put the chips 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. 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. 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 and one of the mushrooms for each serving. To serve, place each steak on a plate and spoon some salsa verde on top. Serve with the chips and one of the mushrooms for each serving.