In Italy, salsa verde (literally, “green sauce”) is used to add zing and fresh flavor to all sorts of meats and seafood. Here, it adds a bright note to thick grilled steaks. Leftover salsa verde is great served spooned over grilled fish or used to dress your favorite vegetables.
Grilled New York Strip Steak with Salsa Verde
For the salsa verde:
1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
1 small shallot, finely minced
1/3 cup (1/2 oz./15 g) chopped fresh flat-leaf parsley
1 1/2 tsp. grated lemon zest
1 1/2 Tbs. fresh lemon juice
Kosher salt and freshly ground pepper
4 New York strip steaks, each about 12 oz. (375 g) and 1 1/2 inches (4 cm) thick
1 Tbs. olive oil, plus more for brushing
12 spring onions, trimmed but left whole
Prepare a hot fire in a grill.
To make the salsa verde, in a small bowl, stir together the olive oil, shallot, parsley, lemon zest and lemon juice. Season with salt and pepper. Set aside.
Generously season the steaks with salt and pepper and brush with olive oil. Grill the steaks, turning once, until well marked and cooked to medium-rare, about 5 minutes per side, or until cooked to your liking. Transfer to a carving board and let rest for 10 minutes.
While the steaks are resting, in a large bowl, toss the spring onions with the olive oil and season
generously with salt and pepper. Transfer to the grill and cook, turning occasionally, until tender and slightly wilted, 6 to 8 minutes.
Divide the spring onions and steak among individual plates and spoon some of the salsa verde on top
before serving. Serves 4 to 6.
Williams-Sonoma Test Kitchen