Grilled Steak with Salsa Verde and Smoked Potato Purée

A simple supper dish to impress. The smoked salt is a delicious addition to the mashed potato element; however, it is still equally delicious with normal silky-smooth potato if you can’t find smoked salt.

March 29, 2021
: 2
: 20 min
: 25 min
: 45 min
: Easy


  • x2 Dukeshill sirloin steaks
  • 2 large potatoes, peeled and quartered
  • 75g butter
  • 75ml whole milk
  • Smoked sea salt
  • Black pepper, to season
Salsa Verde
  • ½ bunch of flat leaf parsley, leaves
  • ½ bunch basil, leaves only
  • ½ bunch of mint, leaves only
  • 60ml red wine vinegar
  • 100ml olive oil
  • 50g capers
  • 50g cornichons
  • 2 tsp Dijon mustard
  • Step 1 Place the peeled and chopped potatoes in a pan of cold, salted water. Bring to the boil and simmer for 15-20 minutes until you can easily cut through them with a butter knife.
  • Step 2 Meanwhile heat a griddle pan or heavy based frying pan to a high heat. Rub the sirloin steaks with some olive oil, sea salt and black pepper. Cook for 1 ½ minutes on each side for a rare steak or 2 minutes each side for medium-rare. Wrap in foil and allow to rest for 5 minutes whilst you make the salsa verde.
  • Step 3 Blitz all the salsa verde ingredients in a food processor until you have a loose textured paste, add more olive oil if you want it runnier.
  • Step 4 When the potatoes are cooked, drain them and mash until soft. Add the butter and milk and continue mashing them until you have rid them of any lumps. Add more butter and milk for a creamier consistency. Season with the smoked salt and black pepper.
  • Step 5
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