4 x 1⁄2 cm thick sirloin steaks, approx 125 grams each
8 large flat mushrooms, stalk trimmed flat
3 tablespoons balsamic vinegar
2 cloves garlic, crushed
1/3 cup olive oil
sea salt and freshly ground pepper
1⁄2 cup packed flat-leaf parsley 1⁄2 cup packed basil leaves
1 tablespoon capers
2 anchovy fillets
1 clove garlic
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1⁄4 cup olive oil
4 slices sourdough bread
1 clove garlic, peeled
4 vine ripened tomatoes
Combine the marinade ingredients in a wide, shallow dish and season well. Brush the steaks and mushrooms with the marinade and leave in the dish for 10 minutes.
Salsa Verde: Place the herbs, capers, anchovies, garlic, lemon juice and the mustard in a food processor and blend. Add the oil, season and process again.
Preheat the barbecue or a ridged grill. Grill the bread on both sides then rub one side with a piece of garlic.
Brush the tomatoes with a little oil, season and place on the barbecue. As soon as the tomatoes begin to soften remove and set aside. Add the mushrooms and cook until tender. Have the grill very hot and cook the steaks quickly on both sides – as they are thin, cooking time is fast.
To serve: Spread a little salsa verde on each slice of sourdough. Layer the steak, mushrooms and rocket and top with a dollop of salsa verde. Place the tomatoes alongside. Serves 4