Perfect for a summer dinner party, salsa verde bringing together delicious summer ingredients.
Lightly oil the meat with the frying oil and to season with salt and pepper to the desired degree.
Leave to rest to allow to come up to room temperature.
Heat a large thick based pan to a high temperature. Add the remaining frying oil and careful place the steaks around the pan.
Ensure that the steaks have enough space around them to reduce steaming.
Cook for 2-3 minutes to allow the meat to colour, then add the butter, garlic and thyme and begin to baste the foaming butter onto the steak with a spoon. Cook for a further 2-3 minutes then turn the steak over and repeat basting.
Continue until the steak has reached the correct degree of cooking and remove them from the pan to rest in a warm place.
Bring a large pot with a small amount of water to the boil.
Preheat an oven to 180*
Peel the potatoes and place in a covered steaming basket over the water for 7-8 minutes.
The potatoes should be slightly softened on the outside but firm in the middle.
Grate the potatoes in to a large bowl using a coarse grater.
Melt the butter and mix through the potato with the seasoning.
Preheat a non-stick frying pan to medium hot and press the potato mix firmly into the pan, shaping the edge with a fish slice.
Turn the heat down and allow the potato to gently cook and colour evenly.
After approximately 15 minutes, check the colour on your potato by placing a plate on top and turning the pan upside down.
Cook the potato in this fashion until golden with flecks of brown, then turn the cake over and place the pan in the oven for approximately 15 minutes.
Take the roesti out of the oven and complete the coloring on the oven top until golden brown on both sides.
Season the cherry tomatoes with the olive oil, salt and pepper and roast on a tray in the oven until the skin has blistered.
Break the asparagus to remove the tough stem and then peel the remaining stalk. Keep the tip intact.
Bring a large saucepan of salted water to the boil and then add the peeled asparagus. Blanch for 2-4 minutes until the asparagus are tender but still have a bit of crunch in the centre.
Remove the leaves from the parsley and mint and chop finely. Use the chef's knife to slice through the herbs to prevent damaging and bruising the herbs.
Zest and juice the lemon.
Roughly chop the capers, finely mince the anchovy.
Add the chopped herbs, mustard and olive oil and mix well.
Reheat the ingredients.
Slice the steak in half across the grain and serve this on a warmed plate on top of the roesti.
Arrange the vegetables alongside and serve with a generous dollop of salsa.
«Although classically just parsley, salsa verde literally just means 'green sauce'. try varying the flavours to suit your tastes with different herbs and you will find it a most versatile sauce!»