Grilled Steak Salad with Italian Salsa Verde
Recipe type: Entree, Salad, Dinner, Lunch
Cuisine: Italian, American
Prep time: 
Cook time: 
Total time: 
Serves: 2
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.
  • 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
  • New York Strip Steak (or your favorite cut)
  • Kosher Salt & Coarse Black Pepper
  • Baby Arugula
  • Extra Virgin Olive Oil
  • Fresh Lemon Juice
  • Parmesan Cheese
  1. Light the grill. I use a charcoal Weber.
  2. 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, 4-5 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.
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