Steak with salsa verde, braised potatoes and peas
Indulge in a delicious steak with salsa verde, paired with braised potatoes, fresh peas, and spinach. This recipe combines tender beef, a vibrant herb sauce featuring parsley, spearmint, and capers, and perfectly cooked vegetables for a satisfying meal. Discover the flavors of garlic, leek, and a tangy lemon touch that elevate this dish to a gourmet delight. Perfect for a special dinner or a hearty family meal!
- 02 May 2024
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
This Steak with Salsa Verde, Braised Potatoes, and Peas recipe is a flavorful and vibrant dish that combines tender beef with a refreshing salsa verde, hearty braised potatoes, and sweet peas. Perfect for a special dinner or an impressive meal for your loved ones, this recipe balances savory and herby flavors that will delight your taste buds. Let's dive into the steps to create this delectable dish.
Ingredients:
Instructions:
- Trim and slice the leek into thin rounds.
- Peel and dice the potatoes into even, bite-sized pieces.
- Mince the garlic.
- Finely chop the fresh parsley and spearmint.
- Drain and finely chop the capers.
- In a large pan or skillet, heat 2 tablespoons of the olive oil over medium heat.
- Add the sliced leek and minced garlic. Cook until the leek is softened, about 3-4 minutes.
- Add the diced potatoes to the pan. Stir to combine with the leek and garlic.
- Pour in the chicken gravy and bring to a simmer. Cover the pan and let the potatoes braise until they are tender and cooked through, about 20-25 minutes.
- Once the potatoes are tender, stir in the peas and fresh spinach. Cook until the spinach is wilted and the peas are heated through, about 3-4 minutes. Season to taste with salt and pepper.
- Remove the pan from heat and set aside, keeping it covered to stay warm.
- In a small bowl, combine the fresh parsley, fresh spearmint, capers, and lemon juice.
- Add the remaining 2 tablespoons of olive oil and stir well to combine.
- Season with salt and pepper to taste. Set aside.
- Season the steak generously with salt and pepper on both sides.
- Heat a large skillet or grill pan over high heat. Add a splash of olive oil if necessary.
- Once the pan is hot, add the steak and cook to your desired doneness. For a medium-rare steak, cook for about 4-5 minutes on each side, depending on the thickness of the steak.
- Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing.
- Slice the steak against the grain into strips.
- Plate the braised potatoes, peas, and spinach on each plate.
- Divide the sliced steak evenly among the plates.
- Spoon the salsa verde over the top of the steak.
- Serve immediately and enjoy your delicious steak with a vibrant salsa verde and flavorful braised potatoes and peas!
Tips:
- Make sure the steak is at room temperature before cooking to ensure even cooking.
- Do not overcrowd the pan when searing the steak; doing so will help achieve a nice crust.
- Rest the steak for a few minutes after cooking to retain its juices.
- Feel free to adjust the amount of lemon juice in the salsa verde to suit your taste.
- Use a meat thermometer to check the steak's internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Congratulations! You've just prepared a delicious Steak with Salsa Verde, Braised Potatoes, and Peas. This dish strikes the perfect balance of savory steak, refreshingly tangy salsa verde, and hearty vegetables. Serve it up and enjoy the flavors with your family and friends. Don’t forget to garnish with some extra parsley or mint for that extra touch!
| Nutrition Facts | |
|---|---|
| Serving Size | 580 grams |
| Energy | |
| Calories 770kcal | 31% |
| Protein | |
| Protein 60g | 40% |
| Carbohydrates | |
| Carbohydrates 60g | 16% |
| Fiber 8g | 21% |
| Sugar 5g | 5% |
| Fat | |
| Fat 50g | 56% |
| Saturated 15g | 49% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 240mg | 44% |
| Vitamin B1 0.46mg | 38% |
| Vitamin B2 0.47mg | 36% |
| Vitamin B3 11mg | 68% |
| Vitamin B6 1.47mg | 86% |
| Vitamin B9 140ug | 34% |
| Vitamin B12 3.38ug | 141% |
| Vitamin C 72mg | 84% |
| Vitamin E 1.89mg | 13% |
| Vitamin K 270ug | 224% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.56mg | 0% |
| Iron, Fe 8mg | 76% |
| Magnesium, Mg 140mg | 33% |
| Phosphorus, P 520mg | 41% |
| Potassium, K 1810mg | 53% |
| Selenium, Se 50ug | 93% |
| Sodium, Na 290mg | 19% |
| Zinc, Zn 13mg | 121% |
| Water | |
| Water 400g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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