Instructions
¾ cup chopped fresh italian parsley
10 basil leaves
5 mint leaves
2 cloves garlic, minced
1 tbsp gluten-free dijon mustard
½ tbsp drained capers (optional)
2 drained anchovy fillets (optional)
2 tbsp olive oil
salt and freshly ground black pepper, to taste
300 g beef fillet steak, about 2-cm thick
about 20 croûtes (See below)
Directions
To make the salsa, place herbs, garlic, mustard, capers, anchovies and oil in a food processor or blender. Pulse to a thick paste. Add salt and pepper to taste. Don’t use too much salt – anchovies have a lot of salt in them and when they are processed in this fashion the salt spreads into the salsa.
Set salsa to one side.
Cut steak into about 20 rounds, using a sharp knife to get even and uniform pieces.
Preheat grill pan or other pan to high heat. Sear steak rounds for about 2–3 minutes per side. Season with salt and pepper as you turn them.
Place one steak round on each croûte and top with salsa.
Serve warm or at room temperature.
Croûtes
1 loaf gluten-free bread, sliced
Preheat oven to 135 ºC. Cut rounds from bread using a 5-cm pastry or cookie cutter and place on a baking tray. Bake until crisp, about 15–20 minutes.
Tip: you don’t have to stick to rounds. use cookie cutters to make other shapes, if desired.