Strip Steak With Porcini Steak Sauce And Salsa Verde With Roasted Potatoes Shallots And Green Beans Recipes

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PAN-SEARED STEAK WITH SALSA VERDE



Pan-Seared Steak with Salsa Verde image

Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 9

1/3 cup flat-leaf parsley, coarsely chopped
1 tablespoon small capers, rinsed, finely chopped if large
1 tablespoon minced shallot
2 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and ground pepper
3 teaspoons vegetable oil
1 strip steak (6 to 8 ounces and 1 inch thick)
4 ounces green beans, ends trimmed

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.

Nutrition Facts : Calories 634 g, Fat 45 g, Protein 44 g

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