Fresh, vibrant, crisp – this steak with salsa verde and shredded fennel salad is excellent feel-good food
• 15g flat-leaf parsley
• 50g capers
• 1 garlic clove
• 3 tablespoons olive oil
• 1 large fennel bulb
• 1 teaspoon balsamic vinegar
• 1 sirloin steak
• sea salt
• black pepper
1 For the salsa verde, place the parsley, capers, garlic and 2 tablespoons of the oil in a small food processor and process to a smooth green sauce. Set aside.
2 Slice the fennel thinly lengthways. Lay the slices flat and slice again lengthways to create long, thin shards.
3 Mix the balsamic vinegar, remaining tablespoon of olive oil and some salt and pepper together. Dress the shredded fennel with this vinaigrette and toss well.
4 Place a frying pan over a high heat and, when hot, place the steak in it. Fry on each side for 1–2 minutes (or longer if you prefer it well done).
5 Place a pile of the fennel salad in the centre of a plate and top with the steak.
6 Drizzle the salsa verde generously over the top.
Recipe courtesy of Dale Pinnock, extracted from How to Cook Healthily.