Any leftover sauce verde can be used for fish, roast veggies or poultry.
Top the steak with sauce verde and crumbled white cheese.
Make the sauce verde by combining all ingredients in a blender for approx. 1 minute. Don't forget to put aisde 60 g of white cheese for garnish. Boil the cleaned, halved baby potatoes in salted water for 6 min. Drain from the water, toss with olive oil and salt and bake in the oven for approx. 12 minutes at 240°C. Meanwhile make the salat by thinly slicing the fennel. Mix fennel with chopped parsley, olive oil, lemon juice and salt. Set aside.
Fry the steaks in a skillet in grapeseed oil or butter for 3-4 minutes on each side, season with salt & pepper and let rest for a few minutes. Serve the steaks with fennel salad, potatoes and sauce verde.
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