Salsa verde is a great way to make the most of summer herbs. Just mix and stir fresh herbs with plenty of olive oil, a little garlic, and a few anchovies, and you get a condiment that can be used to pour steak, pasta, scrambled eggs or spread on toasted flatbread.
Precautions for the test kitchen
We tested this recipe hopefully: what would go wrong with such energetic ingredients? The result exceeded our expectations. This kind of salsa Verde is a pleasant summer. Herbs, garlic, and anchovies create a very rich flavor that complements the steak salad perfectly. For research, we used leftover salsa on a piece of grilled salmon the next night. This is also great. When we were eating, we couldn't help but enumerate the many different ways we will enjoy it in the future: eggs, flatbread, pasta, spread on sun-ripe tomatoes, and even take it straight out of the bowl. I will not change anything in the recipe-it is perfect. ---Reference: FOOD52
For the Salsa Verde
- 1 cup Italian parsley leaves
- 2 tablespoons tarragon leaves
- 2 cloves garlic, roughly chopped
- 1/2 medium shallot, roughly chopped
- 2 anchovy fillets, rinsed and roughly chopped
- 3 tablespoons capers, rinsed
- 1/4 cup walnuts, chopped
- Pinch Red pepper flakes
- Zest of 1 lemon
- 1 to 2 teaspoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 New York strip steak (10 to12 ounces)
- Kosher salt and coarsely ground black pepper
- Baby arugula
- Extra-virgin olive oil
- Fresh lemon juice
- Parmesan cheese
- Light the grill and create a very hot area so you can grill the meat well. I use charcoal weber.
- While you wait for the grill to heat up, make the salsa. Put all salsa ingredients except vinegar and olive oil into the bowl of a food processor. Pulse until a thick paste is formed. Season with vinegar and stir in olive oil to make it a more fluid sauce. Season with salt and black pepper as needed.
- Season the steak with salt and pepper, then grill on hot coals for 4 to 5 minutes on each side to get a medium rare steak. Remove the steak from the grill, place it on a cutting board, and put it in the tent for 5 minutes while you season the salad.
- Just coat arugula with olive oil, lemon and a pinch of salt and pepper. Divide between the boards. Cut the steak on the grains and fan it over the salad. Scoop the salsa on top of the steak, then use a vegetable peeler to scrape off the Parmesan cheese on the plate.