Grilled Grass Fed Steak With Salsa Verde Recipes

FLANK STEAK WITH SALSA VERDE

Steps:

• Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
• Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
• Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

GRILLED SKIRT STEAK WITH HERB SALSA VERDE

Steps:

• Mix 1/4 cup oil, garlic, and lemon zest in a medium bowl; season with salt and pepper. Let marinate for 20 minutes. Add all herbs to oil mixture; stir until well coated. Let stand until herbs begin to wilt, about 10 minutes. Stir in remaining 1/4 cup oil. Season herb salsa verde to taste with salt and pepper.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season skirt steak generously with salt and pepper and grill until charred, 2 minutes per side for medium-rare. Transfer steak to a serving platter; let rest for 5 minutes, allowing juices to accumulate on platter.
• Transfer skirt steak to a cutting board and slice against the grain on a diagonal. Season to taste with salt; return to platter with juices. Spoon half of herb salsa verde over. Serve with lemon wedges. Pass remaining herb salsa verde alongside.

GRILLED NEW YORK STRIP STEAK WITH SALSA VERDE

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
• Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle (or see cooks' note, below). Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water.
• Pat steak dry and season on both sides with salt and pepper. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare. Let stand10 minutes.
• Stir sauce and serve with steak.
• Also called "Kansas City" or "ambassador" steak.

GRILLED GRASS-FED STEAK WITH SALSA VERDE

Steps:

• Process the bread in a food processor until ground fine, about 20 seconds. Add anchovies, garlic, mustard, capers, vinegar, olive oil, parsley and mint and process until well blended, about 30 seconds, scraping down sides of bowl as needed. Season to taste with salt and pepper and transfer to a bowl. Refrigerate at least 1 hour to let the flavors blend. Prepare a medium-hot fire in a charcoal or gas grill (see note). If using skirt steak, trim any excess fat and cut into 6-inch lengths. Season the meat liberally with salt and pepper. Put the steaks on the grill and cook, without moving, until well browned, 4 to 6 minutes. Flip steak and cook second side until just browned, 2 to 4 minutes longer for rare, about 5 minutes longer for medium rare (times will vary depending on the thickness of the steak). Transfer to cutting board and allow to rest 7 to 10 minutes. Cut the steaks against the grain into slices -- thick or thin depending on your taste -- and serve immediately accompanied by salsa verde. Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 3 seconds for medium-hot.