Beefy, brawny T-bone steaks hardly need any embellishment, but this tangy herb-based sauce is the perfect complement. If you don't have a food processor, the sauce ingredients can be finely chopped and mixed by hand.
|1 clove garlic, coarsely chopped||3/4 teaspoon salt, plus more for seasoning the steak|
|1 cup coarsely chopped flat-leaf parsley||1 tablespoon lemon juice|
|10 basil leaves||1 teaspoon Worcestershire sauce|
|20 mint leaves||Pepper to taste|
|1/4 teaspoon crushed red pepper||1/2 cup extra virgin olive oil|
|1 tablespoon capers||4 T-bone steaks, about 1/2-pound each|
To prepare the salsa verde: In a food processor, combine all ingredients, using 3/4 teaspoon of salt, except steak. Taste for seasoning, adding salt or pepper if necessary.
Preheat the grill or a stove-top grill pan. Season the steaks on both sides with salt and pepper. When the grill is hot, grill the steaks until medium-rare, about 4 minutes per side, depending on the steaks' thickness. Transfer the steak to a cutting board and let it rest for 10 minutes loosely covered with foil. Serve with the salsa verde.
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