Steak with Salsa Verde & Labneh

Less than 15'

150g FAGE Total 2%

2 tbsp capers

3 tbsp chopped parsley

1 tbsp extra virgin olive oil, plus 1 tsp 100g peas, defrosted

2 x 200g rump steaks Lettuce, to serve

  1. Mix FAGE Total 2% with a large pinch of salt. Line a sieve or a colander with a clean j-cloth or muslin. Spoon in the yoghurt, cover, place over a bowl and chill overnight. Drain off any liquid.
  2. Place the capers, parsley, 1 tablespoon of oil, peas and 2 tablespoons of water in a food processor, pulse until coarse and set aside.
  3. Rub the steaks with the remaining oil and season with pepper. Heat a large frying pan and add steaks, cook for 2-3 minutes per side or until cooked to your liking.
  4. Serve the steak with lettuce, drizzled with salsa verde, and chunks of labneh.