Recipe: Steak with Salsa Verde (using parsley, garlic, lemon and capers)
Main Dishes - Beef and Other MeatsSTEAK WITH SALSA VERDE
"Think Italian, not Mexican, for this salsa verde. This pureed green sauce from Italy is a veritable flavor explosion, the perfect complement to a big grilled steak. London broil, tenderloin, New York strip, rib-eye, and flatiron steaks all work with this recipe. Carving the steak into fairly thin slices will help make up for the relative toughness of these cuts; I've never had a diner complain about any of the above cuts as I've grilled them. Just be sure to carve the steaks on the bias (at a slight angle) and keep the slices thin, about 1⁄4 to 3⁄8-inch thick. Top with the salsa verde, and you've got quite a meal."
2 to 3 pounds London broil, rib-eye, or flat iron steaks, cut 1 to 1 1⁄2-inches thick (usually 2 steaks)
Olive oil
Kosher salt and freshly ground black pepper (to taste)
Salsa Verde (for serving, recipe follows)
Preheat the grill with all the burners on high and the lid closed for 10 minutes.
Coat the steak evenly with the olive oil; dust with salt and pepper.
Sear the steak over the hot fire with the lid open for 10 minutes total, 5 minutes per side.
Turn all the burners to medium and cook the steaks with the lid down for an additional 6 to 8 minutes total, 3 to 4 minutes per side, for rare to medium-rare. Cook for about 5 minutes per side if you want medium.
Transfer the steak to a platter and let stand, loosely tented with aluminum foil, for about 10 minutes. Carve into slices and top with the salsa verde.
SALSA VERDE
4 to 5 cups fresh flat-leaf parsley
4 to 6 cloves garlic, to your taste, peeled
Juice of 1 lemon, with some of the pulp if you can coax it out
2 tablespoons capers, drained
2 teaspoons anchovy paste (optional)
1⁄2 cup olive oil
Combine the salsa verde ingredients in a food processor or blender and blend until the sauce has the consistency of a milk shake. Because of the salty nature of the capers and anchovies, no additional salt is needed. Pour the sauce into a bowl, cover, and refrigerate until needed.
Makes 4-6 servings
Source: 25 Essentials: Techniques for Gas Grilling by A. Cort Sinnes
"Think Italian, not Mexican, for this salsa verde. This pureed green sauce from Italy is a veritable flavor explosion, the perfect complement to a big grilled steak. London broil, tenderloin, New York strip, rib-eye, and flatiron steaks all work with this recipe. Carving the steak into fairly thin slices will help make up for the relative toughness of these cuts; I've never had a diner complain about any of the above cuts as I've grilled them. Just be sure to carve the steaks on the bias (at a slight angle) and keep the slices thin, about 1⁄4 to 3⁄8-inch thick. Top with the salsa verde, and you've got quite a meal."2 to 3 pounds London broil, rib-eye, or flat iron steaks, cut 1 to 1 1⁄2-inches thick (usually 2 steaks)
Olive oil
Kosher salt and freshly ground black pepper (to taste)
Salsa Verde (for serving, recipe follows)
Preheat the grill with all the burners on high and the lid closed for 10 minutes.
Coat the steak evenly with the olive oil; dust with salt and pepper.
Sear the steak over the hot fire with the lid open for 10 minutes total, 5 minutes per side.
Turn all the burners to medium and cook the steaks with the lid down for an additional 6 to 8 minutes total, 3 to 4 minutes per side, for rare to medium-rare. Cook for about 5 minutes per side if you want medium.
Transfer the steak to a platter and let stand, loosely tented with aluminum foil, for about 10 minutes. Carve into slices and top with the salsa verde.
SALSA VERDE
4 to 5 cups fresh flat-leaf parsley
4 to 6 cloves garlic, to your taste, peeled
Juice of 1 lemon, with some of the pulp if you can coax it out
2 tablespoons capers, drained
2 teaspoons anchovy paste (optional)
1⁄2 cup olive oil
Combine the salsa verde ingredients in a food processor or blender and blend until the sauce has the consistency of a milk shake. Because of the salty nature of the capers and anchovies, no additional salt is needed. Pour the sauce into a bowl, cover, and refrigerate until needed.
Makes 4-6 servings
Source: 25 Essentials: Techniques for Gas Grilling by A. Cort Sinnes
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