1 200-300g Steak
For the Salsa verde
40g Flat leaf parsley
1 Garlic clove
1 tbls capers
2 tbls olive oil
4-6 anchovy fillets
juice off half a lemon
1 Small pinch of sea salt
Start by putting a small pan filled with water onto the hob. Bring the water to the boil and then reduce to a simmer, Give the water a stir to make a whirl pool. Pop the egg in the middle and cook for 3 to 4 minutes depending on how runny you like the yolk. With a slotted spoon remove the egg from the water and drain on a piece of kitchen paper.
For or the steak heat a pan to a high temperature, oil and season the steak with salt & pepper. Cook the steak for two minutes on either side and then rest for a further 4 minutes.
While the the steak is resting. Add all other ingredients to a Nutribullet or food blender and blitz untill you have a chunky sauce consistency.
Slice the steak & serve
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