How to grill up some delicious rosemary steak and swordfish for the summer
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No barbecue is complete without a great sauce. I love to top my grilled meats and veggies with this zingy, herbaceous salsa verde. It's bursting with flavor and takes only minutes to make.
Ingredients
Preparation
In a blender, add the parsley, mint, capers, anchovy, garlic, mustard and vinegar. Blitz until finely chopped, but do not over process. Add the oil and blend to combine.
Check for seasoning, and add salt and pepper carefully to taste. Check for a thick consistency and balance by adding additional oil or vinegar if necessary.