As promised I am back with a wonderful main dish – Steak with Salsa Verde!!
But before we get to that, here’s a little sneak peek at what I’ll be selling on Saturday at the Food Blogger’s Bake Sale – Tequila Spiked Caramel Corn and Bourbon Spiked Caramel Corn!!! So, if you haven’t made plans to hit one of the Bake Sale’s there is still time for some great treats for a great cause!!
Ok, so back to our normally scheduled programming!
Steak with Salsa Verde – I know, steak isn’t something to get real excited about -so this is ALL about the sauce!!! If you only make ONE sauce this spring/ summer, this should be it!! This is the third batch I’ve made and I have been slathering it on just about everything – meat, chicken, fish, shellfish, pasta, potatoes, tomatoes – anything that can use a zesty little zip of flavor will benefit from a generous dollop of this. Fresh herbs, a little garlic, a little dijon mustard, capers and anchovies are whomped in the food processor (and yes, “whomped” is a bona fide cooking term) to create this fresh, zippy sauce.
This dish would be great paired with either the Margarita Granita with Spicy Shrimp or the Goat Cheese Panna Cotta’s as a first course. Add some roasted potatoes and some steamed or roasted asparagus and you have a meal that is perfect for Spring!
Easy Spring Menu with Friends
Steak with Salsa Verde
Roasted Potatoes
Roasted Asparagus
Strawberry and Kiwifruit Pavlova
Steak with Salsa Verde
(Adapted from Mario Batali)
(Serves 4)
Steak:
4 – 6 -8 oz. top sirloin steaks (or choose your favorite!)
Salsa Verde
- 1 cup stemmed fresh italian parsley
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 2/3 cup drained capers
- 2 cloves of garlic
- 1 Tbsp. dijon mustard
- 2 anchovy filets
- 1/2 tsp. sugar
- 1/4 cup extra virgin olive oil
- 1/8 tsp. smoked paprika
- salt and pepper
Directions:
For Salsa Verde:
- Combine all the ingredients in the bowl of a food processor. Process until all the ingredients are blended. Taste and adjust seasonings. (Can be made 2 days ahead, cover and refrigerate).
For Steak:
- Pat steak dry and season with salt and pepper. Grill over medium high heat until internal temperature reaches 135 – 140 degrees (depending upon thickness of steak time will vary from 5 to 10 minutes a side).
- Remove steaks and let rest. Slice steaks and place on serving plates. Drizzle with Salsa Verde and pass remaining sauce.
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{ 14 comments… read them below or add one }
Such a versatile sauce – I’m definitely whomping up a batch this weekend! Have fun at the bake sale – I’m sure your spiked caramel corn flavors will be a hit.
We get pretty excited about steak around our house. Be sure to salt and pepper your steak at least 45 minutes before grilling, otherwise the salt will dry it out. Marinade is always a good thing for steak too. Flank or skirt steak would be great with your salsa verde recipe…more flavor than top sirloin. Love the simplicity of this.
Spiked caramel corns…now that is my idea of a snack
The salsa verde must really liven up these steaks, my family are big steak eaters and would enjoy this a great deal. Love the photo
We already have the steaks…your photo is sooo mouthwatering. Another home run, Nancy.
oh la la awesome sauce for steak
LOVE this salsa verde recipe, mostly because I think I can get all of the herbs from the garden.
AND because the only way we’re able to cook these days is “grill.” So please keep the grill recipes coming!
Also – kudos on your participation in the bake sale. If I had a working oven, I would have participated.
[K]
Am looking away from the steak now! I just ate a burger the other day for the first time in about a year, and I don’t want to spiral out of control! Damn that looks good! Will concentrate on your salsa verde instead. Ok…just the salsa. One day at a time…one day at a time….one salsa at a time…!!
Hi Adair!!
As they say… “all things in moderation”!! The good good news is this sauce is great on non -meat items too – it’s wonderful on roasted veggies and potatoes!!
The ingredient list for the salsa verde is making my mouth water. What a gorgeous, good-on-anything kind of sauce, Nancy.
Hi Dara,
I just received my Bon Appetit mag this week and a variation of this sauce was included as a “must have” summer sauce so.. great minds think alike!!!
Yum…what a delicious and fresh sauce to add to any protein! I wish I could sink my teeth into that steak right now!
I’m thinking I definitely need to bring this for a beach picnic cookout!
Drooling. That steak looks delicious! And Tequila Spiked Caramel Corn as well? I wish I could have made it up to the LA bake sale. Thanks for sharing
You definitely have to come next year – either to the LA one or the one in San Diego!!!