Butchers Steak With Leafy Greens Salsa Verde Recipes

BUTCHER'S STEAK WITH LEAFY GREENS SALSA VERDE

Steps:

• Season steak well with salt and pepper and set aside.
• Cut 4 of the scallions into 2-inch pieces; set aside. Finely chop remaining scallions and add to a medium bowl with kale, garlic and olive oil; season with salt and pepper. The mixture won't exactly be saucy yet, but as it sits the kale will soften and loosen up.
• Heat canola oil in a large skillet over medium-high heat. Add steak and cook, without moving it, until deeply golden brown on one side, 3 to 5 minutes.
• Flip steak and continue to cook until equally browned on that side, another 3 to 4 minutes. Transfer salsa verde to a large plate, and place steak on top. Add remaining scallions to the pan, letting them sizzle in the leftover fat. Season with salt and pepper and cook until they're wilted and lightly charred, 2 or 3 minutes.
• Let steak sit 5 to 10 minutes to allow it to rest and juices to mingle with the salsa verde.
• Slice the steak and return to plate with salsa verde. Top with seared scallions. Squeeze lemon or lime over everything and sprinkle with flaky salt. Serve with potato chips, if you like.

SKIRT STEAK WITH SALSA VERDE SALAD

Steps:

• If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
• Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
• In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
• Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
• While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.

PAN-SEARED STEAK WITH SALSA VERDE

Steps:

• For the salsa verde: In a small bowl, mix together parsley, capers, shallot, vinegar, mustard, and 1 tablespoon water; season with salt and pepper.
• For the steak: In a small skillet, heat 2 teaspoons of the oil over medium-high. Season steak generously with salt and pepper. Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. Remove steak from pan; let rest 5 minutes. Serve with sauce.
• For the green beans: Meanwhile, in a small saucepan, bring 1 inch salted water to boil over high heat. Add green beans; cover. Cook until crisp-tender, about 5 minutes. Drain beans, place on a plate, and drizzle with remaining teaspoon oil. Season with salt and pepper.

SALSA VERDE FOR STEAK

Steps:

• Combine all ingredients in food processor and pulse-process into finely chopped condiment. Serve over sliced steak.