Salsa verde can be made with a variety of herbs. I love this version with parsley and tarragon. If you have extra salsa verde it is excellent smeared on grilled pizza crust or tossed with pasta.
Ingredients
FOR THE SALSA VERDE
1 c. Italian Parsley Leaves
2 Tbsp. Tarragon Leaves
2 cloves Garlic, roughly chopped
½ medium Shallot, roughly chopped
2 Anchovy Fillets, rinsed and roughly chopped
3 Tbsp. Capers, rinsed
¼ c. Walnuts, chopped
pinch of Red Pepper Flakes
zest of 1 Lemon
1-2 tsp. Red Wine Vinegar
¼ c. Extra Virgin Olive Oil
FOR THE STEAK
New York Strip Steak (or your favorite cut)
Kosher Salt & Coarse Black Pepper
FOR THE SALAD
Baby Arugula
Extra Virgin Olive Oil
Fresh Lemon Juice
Parmesan Cheese
Instructions
Light the grill. I use a charcoal Weber.
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.
Season the steak with salt and pepper and grill over hot coals, 4-5 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.
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.
Notes
This recipe yields enough sauce for 4 portions of steak. I grilled 1 largish NY strip (about 12 oz) for Matt and I to share, which was just enough to be indulgent without feeling totally gluttonous.
Recipe by strawberryplum at http://www.strawberryplum.com/grilled-steak-salad-with-italian-salsa-verde/