Donal Skehan’s Salsa Verde Steak Tacos

Time: 50 minutes

Ingredients

• 3 striploin steaks
• Sea salt and freshly ground black pepper
• 3 large potatoes, peeled and cut into matchsticks
• Vegetable oil, for frying
• 50g butter
• 2 cloves garlic, minced
• 50g butter
• Small handful flat-leaf parsley, finely chopped

For the salsa verde:

• 20g basil
• 20g flat-leaf parsley
• 20g dill
• 2 tbsp capers
• 1 green chilli, deseeded and roughly chopped
• Zest and juice of 1 lemon
• 100ml olive oil
• For the mayonnaise:
• 100g mayonnaise
• Zest of 1 lime
• 1 green chilli, deseeded and roughly chopped

To serve:

• Corn tacos, warmed

Method 1. Season the steaks with salt and set aside.

2. Blend all the salsa verde ingredients except the oil together in a blender until you have a coarse mixture, then slowly drizzle in the oil until you have a vibrant green sauce. Season well.

3. For the mayonnaise, blend all the ingredients together in a blender until smooth and set aside in the fridge along with the salsa verde until needed.

4. Add the potato matchsticks to a pot of boiling water and par boil for 5 minutes. Drain and transfer to cool in the fridge.

5. Meanwhile, heat the oil in a deep-sided pan to 190C/375F. Add enough to cover the potato matchsticks.

6. Place the butter and garlic into a separate, small saucepan over a medium heat and melt together to infuse. Strain the garlic from the butter using a small sieve and then mix the chopped parsley through the infused butter.

7. Fry the chips in the vegetable oil until golden brown and crispy. Drain on kitchen paper then drizzle over the garlic butter and toss through to combine.

8. Place a griddle pan over a very high heat. Add a little oil to the steaks and cook for about 2-3 minutes on each side until they reach 50C/120C. Leave to rest for a few minutes before slicing thinly.

9. Serve the steak with the tacos, chilli lime mayonnaise, salsa verde and crispy chips.