Steak with Salsa Verde Board Sauce

Ingredients

• 2 lb steak (Use your favorite cut; cook to your preferred doneness. Two thick steaks or several smaller steaks may be used.)
• 1 cup fresh flat-leaf parsley (Finely chopped)
• 0.25 cup extra-virgin olive oil (Plus more as needed for cooking the steak)
• 2 tbsp capers (Drained and finely chopped)
• 2 anchovy fillets (Finely chopped or mashed)
• 2 cloves garlic (Finely grated or minced)
• 1 tsp lemon zest (Finely grated; the recipe emphasizes the bright flavor of lemon zest)
• 1 tbsp lemon juice (Freshly squeezed)
• kosher salt (To taste, for seasoning the salsa verde and steak)
• black pepper (To taste)

Steps

1. 1

   Pat the steaks dry with paper towels and season generously on all sides with kosher salt and black pepper. Let them stand while preparing the board sauce.

2. 2

   On a large cutting board, combine the chopped parsley, capers, anchovies, garlic, lemon zest, and lemon juice. Chop and mix the ingredients together until they form a coarse, evenly distributed salsa verde.

3. 3

   Drizzle the olive oil over the herb mixture and stir or chop it through until the sauce is loose and cohesive. Taste and adjust the salt, pepper, lemon juice, or oil as needed.

4. 4

   Heat a heavy skillet, grill pan, or grill over high heat. Add the steaks and cook, turning as needed, until deeply browned and cooked to your preferred doneness. For medium-rare, remove the steaks when the center reaches about 125°F (52°C), allowing for carryover cooking.

5. 5

   Spoon the salsa verde onto the cutting board and place the hot steaks directly on top of it. Let the steaks rest for about 5 minutes; their juices will run into and mingle with the sauce.

6. 6

   Carve the steaks across the grain into slices. Toss or drag the slices through the board sauce so the meat juices and salsa verde coat the steak, then serve immediately from the board.

Notes

The source describes the recipe as a flexible board sauce: use any favorite steak cut and cook it as desired. The salsa verde ingredients can be doubled or tripled. The published page excerpt does not include the members-only ingredient list or exact cooking instructions, so quantities and some technique details are estimates based on the dish description.

Nutrition per serving

• main
• beef
• Italian-inspired
• grilled
• pan-seared
• quick
• high-protein