Steak with Sauce Verde & Fennel Salad

Cook: 30 min
Servings: 4

Ingredients

4 steaks of choice
400 g baby potatoes
olive oil
salt

Sauce Verde:

200 g Apetina® Original slice (reserve 60 g for serving)
125 g spinach - blanched, drained and cooled
50 ml milk
20 almonds

Fennel Salad:

1 fennel
2 tbsp leaf parsley - chopped
1 tbsp olive oil
1 tbsp lemon juice
salt

Twist

Any leftover sauce verde can be used for fish, roast veggies or poultry.

Serving

Top the steak with sauce verde and crumbled white cheese.

A flavourful sauce verde adds a nice twist to your steak. Serve it with roast potatoes and a crisp fennel salad for a delicious dinner in less than 30 minutes.

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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