Steak with shaved fennel salad and mojo verde
Tillredning
Heat the Tepan Yaki plate over a medium heat or use a frying pan or griddle pan and add the ghee or coconut oil. Season the steak all over with salt and pepper and fry for 1½ minutes on each side for rare or 2 minutes on each side for medium rare. Bear in mind that the steaks will continue to cook after you take them off the heat. Remove to a board and rest for 5 minutes. While the steak is resting, place all the mojo verde ingredients (except the olive oil and salt and pepper) in a food processor and blend, occasionally scraping down the sides of the bowl, until a smooth paste forms. With the machine running, pour in the oil and process until well blended. Season to taste. To prepare your salad, use a mandolin or a good knife to thinly slice the fennel bulb, saving the fronds. Add the watercress and tomatoes and divide between the plates. Once the steak has rested, cut into thin slices across the grain. Divide between the plates and then drizzle the salad and steak with the mojo verde. Scatter with the reserved fennel fronds and serve immediately.
Serves 2:
- 2 x good quality steaks, such as rib-eye (about 250 g total; at room temperature)
- 1 tbsp ghee or coconut oil
- Sea salt and freshly ground black pepper
For the mojo verde:
- 1 garlic clove
- 1 tsp ground cumin
- 20 g/ handful of coriander leave
- 20 g / handful of mint leaves
- 20 g / handful of flat-leaf parsley
- 1 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
For the salad:
- 1 large fennel bulb, fronds reserved for serving
- 100 g watercress leaves
- 100 g cherry tomatoes, halved
- Sea salt and freshly ground black peppe
