This bold green sauce comes together in a flash in the food processor. Garlic, capers and anchovy add complexity to a lively purée of parsley and basil. You'll have some salsa verde left over, so enjoy it on chicken, fish or vegetables as well as the beef in this recipe. This is a sauce you will want to keep in your recipe repertoire.
Home » Recipes » Steak with Piquant Italian Salsa Verde
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh basil
2 cloves garlic
2 tablespoons capers, drained
1 anchovy fillet, cut into pieces
1 cup plus 2 teaspoons extra-virgin olive oil, divided
2 tablespoons lime juice
1/2 fine sea salt, divided
1/4 ground black pepper, divided
1 1/2 pound sirloin steak
5 cups baby field greens
In a food processor, purée parsley, basil, garlic, capers and anchovy fillet. Scrape down the sides of the bowl. Slowly add 1 cup olive oil, pulsing until completely combined. Add lime juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Process until blended and the sauce is smooth. Taste and adjust seasoning. Set sauce aside.
Heat remaining 2 teaspoons olive oil in a skillet over medium-high heat. Season the steak with remaining salt and pepper and cook 2-3 minutes per side, or to desired doneness. Let steak rest 5 minutes to redistribute juices, then slice it thinly and drizzle with salsa verde. Serve over greens.
Per Serving: Serving size: sirloin and field greens (About 7oz/192g-wt.), 240 calories (80 from fat), 9g total fat, 3.5g saturated fat, 140mg cholesterol, 370mg sodium, 2g carbohydrates, (1 g dietary fiber), 37g protein.
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