Butcher’s Steak With Leafy Greens Salsa Verde - Alison Roman

Name: Butcher’s Steak With Leafy Greens Salsa Verde - Alison Roman
Ingredients: 1 ½ pounds hanger , thick skirt or flat-iron steak; Kosher salt; freshly ground black pepper; 6 scallions; ½ small bunch kale, Swiss chard, collard greens or mustard greens , leaves and stems very finely chopped (about 2 1/2 cups); 1 garlic clove, finely grated; ⅓ cup olive oil; 1 tablespoon canola or grapeseed oil; 1 lemon or lime , halved; Flaky salt; Potato chips (optional)

www.alisoneroman.com

. These cuts are great with little more than salt and pepper, so you can truly assess their flavor. But a tangy, garlicky salsa verde made from dark leafy greens doesn’t hurt. Serve with a squeeze...

View full recipe on www.alisoneroman.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.alisoneroman.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Skillet
Mixing bowl
Plate
Stove
Tongs

Ingredients

1 ½ pounds hanger , thick skirt or flat-iron steak
Kosher salt
freshly ground black pepper
6 scallions
½ small bunch kale, Swiss chard, collard greens or mustard greens , leaves and stems very finely chopped (about 2 1/2 cups)
1 garlic clove, finely grated
⅓ cup olive oil
1 tablespoon canola or grapeseed oil
1 lemon or lime , halved
Flaky salt
Potato chips (optional)