To make a really authentic, full-of-flavor salsa verde, chop up all those lovely herbs by hand.

Ingredients:

• 450 g flank steak
• 1 clove of garlic

Mexican Salsa Verde:

• 1 clove garlic
• 1-2 fresh green chillies
• 4 spring onions
• 2 ripe tomatoes
• ½ a bunch of fresh coriander
• ½ a bunch of fresh mint
• 1-2 limes

Method: (7 Steps)

• Remove the steak from the fridge and leave to come up to room temperature.
• To make the salsa, peel the garlic, deseed the chillies, trim the spring onions and roughly chop the tomatoes. Reserve a few coriander sprigs, then chop the rest (stalks and all), with the mint leaves, garlic, chillies, spring onions and tomatoes on a large board – keep chopping and mixing until super-fine.
• 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.
• Heat a frying pan or griddle pan over a high heat. Season the steak with the salt, pepper, and drizzle with olive oil.
• 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 flavour. Remove to a plate to rest.
• Cut the steak against the grain and with the knife at an angle into ½cm slices, then arrange on a serving platter or divide between plates.
• Finish with a few dollops of salsa, and scatter over the reserved coriander leaves. Drizzle over any resting juices, then tuck in.