This steak-joint carrots side uses beef from Oldway Farm, carrots from Hmong Veg, and herbs from Thirlstane Gardens.
Serves: four as a side
Cook time: ~20 minutes
Ingredients
- 2 x 300g porterhouse steaks
- 1 bunch of market carrots, peeled
- 1 small bunch flat-leaf parsley, picked
- 1 tbsp capers, rinsed
- 3 anchovy fillets,
- 1 small garlic clove, finely grated
- Zest and juice of ½ lemon
- 1 tsp Dijon mustard
- ~60ml extra virgin olive oil
- Salt and freshly ground black pepper
Method
- Combine the chopped parsley, capers, anchovies, and garlic in a food processor and blitz until smooth. Remove to a mixing bowl, and stir in the lemon zest and juice, followed by the mustard. Add the olive oil slowly until the mix becomes a spoonable, just-loose-enough sauce. You want it to have texture, not just be chopped herbs in oil.
- Season to taste with salt and black pepper. Let it sit for 10–15 minutes before using. It gets better as it rests.
- Preheat the oven to 200 °C.
- Trim the fat and connective tissue from the steaks, and dice very finely, about 2mm is good. In a very hot, cast-iron pan, fry the fat until it’s rendered, leaving crispy, brown bits behind.
- Peel the carrots and toss them in a bit of vegetable oil and sea salt. Roast the carrots on a tray for about 20 minutes, until blistered and tender.
- To serve, put the carrots on your plate and dress with the beef fat and crispy bits. Spoon the salsa verde generously over the top.
