Steak and Salsa Verde

Ingredients:

• 1lb flank steak
• 1 clove garlic
• 1 clove garlic
• 1-2 fresh jalapeño or serrano chiles
• 4 spring scallions
• 2 ripe tomatoes
• ½  bunch of fresh cilantro
• ½  bunch of fresh mint
• 1-2 limes

Directions:

1. Remove the steak from the refrigerator and leave to come up to room temperature.
2. To make the salsa, peel the garlic, seed the chilies, trim the scallions and roughly chop the tomatoes. Reserve a few cilantro sprigs, then chop the rest (stalks and all), with the mint leaves, garlic, chilies, scallions and tomatoes on a large board – keep chopping and mixing until super-fine.
3. Season with sea salt and black pepper, then squeeze over most of the lime juice, and drizzle lightly with extra virgin olive oil. Mix together well, taste and tweak with a little more salt, pepper or lime juice, then scrape into a bowl.
4. Heat a frying pan or grill pan over a high heat. Season the steak with the salt, pepper, and drizzle with olive oil.
5. Cook the steak in the hot pan for 6 to 7 minutes on each side, or until cooked to your liking. Halve the garlic clove, and rub the steak with the cut side during cooking for bonus flavor. Remove to a plate to rest.
6. Cut the steak against the grain and with the knife at an angle into ½ cm slices, then arrange on a serving platter or divide between plates.
7. Finish with a few dollops of salsa, and scatter over the reserved cilantro leaves. Drizzle over any resting juices, then tuck in.

GF/DF/Paleo

Borrowed from JamieOliver