100 g eye fillet steak
½ bunch parsley
2 spring onion greens
½ bunch thyme leaves
3 handfuls rocket leaves
1 large Swiss brown mushroom, cut into slices
2 bread rolls, cut horizontally
3 tbsp. freshly grated parmesan
Extra virgin olive oil
In a food processor, blitz all the herbs, 2 handfuls of rocket and spring onions. Squeeze in the majority of lemon juice, leaving a small amount behind for dressing the subs. Add a splash of olive oil and a sprinkle of salt.
In a pan with a good splash of oil, fry the mushroom slices until golden. Remove and set aside.
In the same pan, toast the bread until golden. Remove and set aside.
Baste the steak with salsa verde and cook in the pan with another good splash of oil until it reaches the desired degree. Once cooked, slice into strips.
Layer the bread with remaining rocket, mushroom, steak slices, parmesan and a good sprinkle of salt. Squeeze over remaining lemon juice and serve.