Steak with crispy marinated artichoke chips and salsa verde
Give marinated artichokes a blast in the oven, quickly turning them into crispy “chips”. Served with steak, a zingy salsa verde and a green salad, it becomes the perfect midweek steak-and-chips fix.
Ingredients
400g marinated long-stemmed artichokes, halved lengthwise
¼ cup finely grated parmesan
65g (1 cup) flat-leaf parsley leaves
2 tbsp chopped chives
2 tbsp capers
¼ cup extra virgin olive oil, plus extra to rub
1 tbsp lemon juice
4 x 250g T-bone steaks, at room temperature
Salad leaves, to serve
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional) and line a large baking tray with non-stick baking paper.
Step 2
Place the artichokes on the tray, sprinkle with parmesan and place in the oven. Bake for 20 minutes or until golden and crisp, turning halfway through.
Step 3
Meanwhile, combine the parsley, chives, capers, oil and lemon juice in a small food processor and process until finely chopped. Season to taste with salt and pepper.
Step 4
Rub the steaks with oil and season with salt and pepper. Heat a large frying pan over high heat. Add the steaks and cook for 10-12 minutes, turning halfway through for medium rare. Set aside to rest for 5 minutes.
Step 5
Serve the steaks topped with salsa verde, with the artichoke chips and salad alongside.
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Original URL: https://www.theage.com.au/goodfood/recipes/steak-with-crispy-marinated-artichoke-chips-and-salsa-verde-20250307-p5lhrr.html