Here's a lovely Salsa Verde recipe for any sort of steak.

Allow your steak to come to room temperature, heat a pan until it's medium-hot, season the steak well, brush it with some olive oil, put some garlic cloves and herbs into the pan and seal the steak, use tongs to hold the fat onto the heat to render it and cook for around 6 - 8 minutes each side depending on how you like it. Let it rest before serving and carve it into slices or just tuck in!

A Salsa Verde is basically a 'green sauce', with a lot of fresh herbs, garlic, and capers, or gherkins and anchovies to give it some tang, with a little vinegar and a good olive oil. There are lots of different versions online and you can chop everything by hand or use a food processor. 

Jamie Oliver has a great version and a recipe for cooking this lovely steak - on this link: https://www.jamieoliver.com/recipes/steak-recipes/fiorentina-steak/

For his sauce he uses:

• 1½-2 cloves garlic
• 2 big handfuls of fresh flat-leaf parsley
• 1 bunch of fresh basil
• 1 handful of fresh mint
• 1 small handful of capers
• 1 small handful of gherkins, in sweet vinegar
• 6 quality anchovy fillets
• 1 tablespoon Dijon mustard
• 3 tablespoons red wine vinegar
• 8 tablespoons really good extra virgin olive oil

And tells you to:

1. Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
2. Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
3. Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.

Other versions use tarragon or rocket as a variation, or sherry vinegar instead of the red wine vinegar, and wild garlic if it's in season.