Grilled Steak with Salsa Verde Board Dressing | Savory
In this recipe, inspired by chef Adam Perry Lang’s technique, cooked steak is sliced on a seasoned cutting board instead of being marinated first. The salsa verde is based on the Italian classic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.savoryonline.com.
Ingredients
- 2 lbs boneless ribeye steaks, trimmed
- 2 tbsp fresh parsley leaves
- 2 tbsp fresh cilantro leaves
- 1 tbsp fresh mint leaves
- 1 tbsp fresh dill
- 1 tbsp capers, drained
- 1 clove garlic
- 1/2 tsp lemon zest
- 1/3 cup olive oil
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