Salsa Verde On Steak

Slice the flank steak against the grain and serve alongside the salad on a board and with the salsa verde for the steak.

Salsa verde lamb. Cook turning once until well browned 2 to 3 minutes per side for medium rare. Pass the salsa verde at the table. Transfer to a cutting board and let rest for 5 minutes.

For the salsa verde butter. Transfer to a medium bowl. I generally let my steaks rest wrapped in foil for 2 5 minutes before i serve.

Serve the steak warm with the butter on top. In a small food processor pulse the parsley garlic cloves salt pepper capers and anchovies until combined but still able to see the ingredients clearly slightly chunky. Steak with salsa verde is a great recipe for the ultimate meat lover the punchy salsa beautifully ramps up the taste of a beautifully cooked steak.

Let the steak rest covered lightly with foil to keep from getting cold for about 10 minutes before serving. Thinly slice the steak against the grain and sprinkle with smoked paprika. Season steak generously with salt and pepper.

To serve place each steak on a plate and spoon some salsa verde on top. Resting allows the meat to cool down and the juices get reabsorbed into the meat. Serve with the chips and one of the mushrooms for each serving.

Whisk the olive lemon juice shallot garlic salt and pepper in a large bowl. Pick leaves and tender stems from 1 small bunch of parsley and finely chop to make cup. In a small skillet heat 2 teaspoons of the oil over medium high.

While we love a parsley based salsa verde you can mix it up with any tender. While steaks are resting make the salsa verde. While your steak is resting combine the ingredients for the salsa verde butter and mix well.

Hope this all helps. When in doubt use a meat thermometer. Other than for the salsa verde of course.

Add the lettuce leaves and toss to combine. Slice the tomatoes and season with salt and. Oil the grill or pan.

This results in a juicy steak. Go for it not a thermomix in sight.