Steak with Salsa Verde & Potato & Bitter Green Hash Recipe

Name: Steak with Salsa Verde & Potato & Bitter Green Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6- to 8-ounce) flatiron steaks, or 4 (8-ounce) strip steaks; Salt and pepper; 1/3 to 1/2 cup EVOO (extra-virgin olive oil); 1 large shallot, roughly chopped; 2 garlic cloves, 1 clove grated or finely chopped and 1 clove crushed; 2 flat anchovy fillets; 1 cup fresh flat-leaf parsley leaves, loosely packed; 2 to 3 sprigs fresh rosemary, leaves removed from stems; A small handful of fresh sage leaves, coarsely chopped; 1/2 teaspoon crushed red pepper flakes (eyeball it); 3 tablespoons Worcestershire sauce; 8 thinly sliced baby Yukon Gold potatoes; 4 cups chopped arugula, watercress, and/or escarole; Freshly grated nutmeg

Servings: persons

4 (6- to 8-ounce) flatiron steaks, or 4 (8-ounce) strip steaks
Salt and pepper
1/3 to 1/2 cup EVOO (extra-virgin olive oil)
1 large shallot, roughly chopped
2 garlic cloves, 1 clove grated or finely chopped and 1 clove crushed
2 flat anchovy fillets
1 cup fresh flat-leaf parsley leaves, loosely packed
2 to 3 sprigs fresh rosemary, leaves removed from stems
A small handful of fresh sage leaves, coarsely chopped
1/2 teaspoon crushed red pepper flakes (eyeball it)
3 tablespoons Worcestershire sauce
8 thinly sliced baby Yukon Gold potatoes
4 cups chopped arugula, watercress, and/or escarole
Freshly grated nutmeg

1
Heat a cast-iron skillet or a large grill pan to high heat.
2
Season the meat with salt and pepper, drizzle with EVOO, and bring to room temperature.
3
To a food processor bowl add the shallot, the grated or finely chopped garlic, the anchovies, parsley, rosemary, sage, red pepper flakes, lots of black pepper, a little salt, and the Worcestershire sauce plus about 1/4 cup EVOO.
4
Pulse to chop the ingredients into a thick green sauce, then transfer to a bowl.
5
Heat 2 tablespoons of the EVOO in a large nonstick skillet over medium heat with the crushed garlic.
6
Remove the garlic and add the potatoes in an even layer, season with salt and pepper, and cook to brown, 3 to 4 minutes on the first side.
7
Turn and cook for 3 to 4 minutes more, then add the greens to the pan and season with a little nutmeg.
8
Turn off the heat.
9
While the potatoes cook, throw the steaks into the hot skillet and cook for 7 to 8 minutes total for pink centers and up to 12 minutes for medium-well, turning once.
10
Serve the steaks with the salsa verde on top and the potato-greens hash on the side.

596

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 14 ingredients. The key ingredients include: 4 (6- to 8-ounce) flatiron steaks, or 4 (8-ounce) strip steaks, Salt and pepper, 1/3 to 1/2 cup EVOO (extra-virgin olive oil), 1 large shallot, roughly chopped, and more.

Yes, Steak with Salsa Verde & Potato & Bitter Green Hash falls under the Snacks & Appetizers 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.

Steak with Salsa Verde & Potato & Bitter Green Hash

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