Serve this South American salsa with steak.
2 lemons, zested then squeezed
1 tbsp Dijon mustard
1 bunch coriander, finely chopped
1 bunch flat leaf parsley, finely chopped
¼ red onion, finely diced
2 cloves garlic, grated
1 long red chilli, de-seeded and finely diced
200ml olive oil
flaked salt and cracked pepper
Combine all the ingredients in a medium-sized bowl.
Season and set aside for at least an hour so the flavours can develop.
Serve with our tomahawk steak.