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Steak Salad with Salsa Verde

I've had great success using NY strip steaks, ribeyes, and sirloin for this salad, but you could also use flank or skirt steak cooked medium rare and cut against the grain.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Sonja Bradfield

Ingredients

Salsa Verde

  • 1 cup Italian parsley leaves
  • 2 cloves garlic roughly chopped
  • 2 anchovy fillets rinsed
  • 1 tablespoons capers rinsed
  • 1/4 cup pine nuts or walnuts
  • A few pinches Red pepper flakes
  • Zest of 1 lemon
  • 1 to 2 teaspoons red wine vinegar
  • 1/4 cup extra-virgin olive oil

Steak & Salad

  • 20 oz New York strip steaks ribeye steaks, or sirloin
  • vegetable oil and butter or ghee if cooking on stovetop rather than grill
  • kosher salt & coarsely ground black pepper
  • fresh lemon juice from zested lemon
  • baby arugula
  • extra-virgin olive oil
  • parmesan

Instructions

  1. Pat both sides of the steak dry and season with salt and pepper.
  2. If using a skillet on a stovetop (preferably a cast iron skillet with vents going and windows open!), place over high heat with a mixture of oil and butter or use ghee (clarified butter). OR, if using a gas grill, turn to high to preheat.
  3. Put all the ingredients for the salsa verde in a food processor or blender and pulse until well combined, scraping down the sides a few times.
  4. Place steak in skillet and cook for about ten minutes, flipping every 30 seconds. OR place steak on the grill, cooking for about 5 minutes on each side. Steak should reach 130-135 degrees for medium rare.
  5. When finished, rest the steak for about 10 minutes. Meanwhile, toss the arugula with fresh lemon juice, then with a drizzle of olive oil. Season with salt and pepper. Divide evenly between plates.
  6. Slice the steak and place on top of the arugula. Top the steak with the salsa verde. Use a vegetable peeler to shave parmesan on top.