Ingredients

For the steak:
• 4 x 200g sirloin or rib-eye steaks (approx 2.5cm thick)
• olive oil
• a sprig of fresh rosemary
• 1 clove of garlic, halved

For the peanut sauce:
• 100g roasted monkey nuts, shelled, skins removed
• 50g sesame seeds
• 1 teaspoon dried oregano
• 1 teaspoon cumin seeds
a few sprigs of fresh thyme, leaves picked
• 1 smoked chipotle chilli, crumbled (or 1 teaspoon smoked paprika)
• 3 cloves of garlic, peeled and finely sliced
• 100ml extra virgin olive oil
• a swig of rum
• juice of 1 lime
• 1–2 fresh green chillies, stalks removed, seeds left in
sea salt and freshly ground black pepper

For the Mexican salsa verde:
• a small bunch of fresh coriander
• a small bunch of fresh mint, leaves picked
• 1 clove of garlic, peeled
• 1–2 fresh red or green chillies, deseeded
• 4 large spring onions, trimmed
• 2 tomatoes, roughly chopped
• juice of 1–2 limes

Description

As A Lover Of Good Steak, I Had Quite A Few Conversations With People In LA About How They Liked To Eat Theirs. This Dish Is A Result Of Me Soaking Up All Those Vibes. I’m Pairing A Cooked Sauce, Made With Peanuts And Spices, With A Fresh Green Salsa That

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