- Step 1
Preheat oven to 160°C. Place wine in a saucepan over medium heat and simmer for 5 minutes or until reduced by half. Set aside.
- Step 2
Toss the steak in the seasoned flour. Heat the oil in a large frypan over high heat and fry the steak in batches for a few minutes or until well browned. Transfer to a plate. Add onion to pan and cook over medium heat for 5 minutes or until golden, then add the garlic and herbs.
- Step 3
Return the meat to the pan with the reduced wine and the stock. Stir to combine, then season with salt and pepper. Transfer to a lidded casserole dish and cook in oven for 2 1/2 hours.
- Step 4
Meanwhile, to make the salsa verde, place all the ingredients in a food processor and process until smooth. Season with salt and pepper.
- Step 5
Remove meat from casserole dish and set aside. Place dish onto stovetop over medium heat and cook for 6-8 minutes or until the sauce is reduced by half or thickened.
- Step 6
Return the meat to casserole dish to reheat. Serve with the salsa verde and the potatoes tossed in parsley.
* From gourmet food stores. Any leftover salsa verde can refrigerated, covered, and served with cold meat or poached fish, or drizzled over sliced tomatoes.