Steak with Salsa Verde & Sweet Potato, White Bean Mash
Prep time: 
Cook time: 
Total time: 
yield: 2 + extra salsa verde
Salsa Verde
  • 1 garlic clove
  • 2 big handfuls flat-leaf parsley
  • ½ bunch fresh basil
  • 1 handful fresh mint
  • 1 tablespoon capers
  • 1 tablespoon Dijon mustard
  • 1-2 tablespoons red wine vinegar
  • 8 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 1 medium sweet potato
  • ¼ cup white cannellini beans
  • Thumb unsalted butter, room temperature
  • 2 tablespoons milk
  • Salt and pepper, to taste
  • 1 tablespoon olive oil, to cook
  • 200g quality sirloin steak, room temperature
  • Salt and pepper
  1. To make the salsa verde, first peel and crush the garlic
  2. Pick the herb leaves and chop together finely on a large board with the garlic and capers
  3. Place everything into a mixing bowl, add the mustard and vinegar
  4. Slowly stir in the oil until you achieve the right consistency
  5. Balance to taste with salt and pepper
  6. For the mash, wash the sweet potato well and chop into smaller pieces
  7. Heat a medium saucepan of water over med-high heat on the stove
  8. Once boiling, add sweet potato and cook for 15 minutes or until soft
  9. Remove, drain and add to a mixing bowl
  10. Use a fork, masher or food processor to mash the sweet potato
  11. Add remaining ingredients and combine until smooth and creamy
  12. For the steak, bring a grill or frypan to med-high heat on the stove
  13. Add oil
  14. Season the steak on both sides and rub well
  15. Once oil is hot, add the steak and cook 4 minutes a side (medium)
  16. Remove from heat, cover to keep warm and allow to rest for 4 minutes
  17. Slice once rested
  18. Assemble the plate with mash, add steak and salsa verde to top
Recipe by Nadia Felsch at