Grilled Steak Salad With Italian Salsa Verde Recipe

Name: Grilled Steak Salad With Italian Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; For the Steak & Salad; 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

Servings: persons

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
For the Steak & Salad
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

1
Light the grill and create a very hot zone so you'll be able to get a good sear on the meat. I use a charcoal Weber.
2
While you wait for the grill to heat up, make the salsa verde. Place all of the salsa verde ingredients except the vinegar and olive oil in the bowl of a food processor. Pulse until a thick paste forms. Stir in the vinegar to taste and stir in the olive oil to make it a more fluid sauce. Season, as needed, with salt and black pepper.
3
Season the steak with salt and pepper and grill over hot coals, 4 to 5 minutes per side for a medium-rare steak. Remove steak from grill, place on cutting board, and tent for 5 minutes while you dress the salad.
4
Just barely dress the arugula with olive oil, lemon, and a touch of salt and pepper. Divide between plates. Slice the steak against the grain and fan it out over the salad. Spoon the salsa verde over the top of the steaks and use a vegetable peeler to shave parmesan over the plate.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Salsa Verde, 1 cup Italian parsley leaves, 2 tablespoons tarragon leaves, 2 cloves garlic, roughly chopped, and more.

Yes, Grilled Steak Salad With Italian Salsa Verde falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Steak Salad With Italian Salsa Verde

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