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Steak with salsa verde on mini toasts

 
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Photographer: Joe Filshie. Stylist: Wendy Berecry
Photographer: Joe Filshie. Stylist: Wendy Berecry

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Finger food
Favourite flavours: Easy recipes

Steak with salsa verde on mini toasts
INGREDIENTS

200g piece beef fillet steak
½ cup finely chopped fresh flat-leaf parsley
¼ cup finely chopped fresh basil
1 tablespoon drained baby capers, rinsed
1 clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
1 packet (80g) mini toasts
2 tablespoons dijon mustard
METHOD

Cook steak on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover steak; stand for 10 minutes, slice thinly.

Combine herbs, capers, garlic, juice and oil in medium bowl with steak; toss gently to combine.

Place mini toasts on serving platter; divide mustard and steak among mini toasts.
 
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