T-Bone Steaks with Salsa Verde

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.

Jenna Helwig

T-Bone Steaks with Salsa Verde

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    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


    Total: 30 min (Quick)
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    • 1

      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.

    • 2

      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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