Steak with salsa verde on mini toasts
Piquant and full of fresh flavours, salsa verde turns these mini-toasts topped with sliced steak into a fabulous cocktail party platter.
- 15 mins preparation
- 10 mins cooking
- Serves 10
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Ingredients
Steak with salsa verde on mini toasts
- 200 gram piece beef fillet steak
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1/4 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 mini toasts
- 2 tablespoon dijon mustard
Method
Steak with salsa verde on mini toasts
-
1Cook steak on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover steak; stand 10 minutes, slice thinly.
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2In a medium bowl, combine herbs, capers, garlic, juice and oil with steak; toss gently to combine.
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3Place mini toasts on serving platter; divide mustard and steak among mini toasts.
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