Matt created this recipe for a special drop of beef we sourced for June Steak Club. Matt chose this sauce to put on the a serving plate and layered it with thin strips of Tri Tip steak. The fresh and zingy flavours of the sauce complemented the beef perfectly. Use with chicken, fish, vegetables or whatever you like.
1 bunch coriander
½ bunch mint
2 cloves garlic
100g roasted walnuts
20g green chilli deseeded and roughly chopped
20g sherry vinegar (red wine vinegar would work too)
100g Olive oil
Place everything into a blender or food processor.
Pulse until it starts to emulsify and come together
This sauce will stay good in the fridge for up to 3 days in an airtight container