Steak Sandwich With Salsa Verde Recipes

STEAK SANDWICH WITH SALSA VERDE

Steps:

• Preheat the broiler to high.
• Heat a large stainless steel or cast-iron skillet or griddle over medium-high heat. Sprinkle one side of the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons of the oil to the hot pan and heat. Add the steak seasoned-side down and sprinkle the other side with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the steak reaches an internal temperature of 130 to 135 degrees F, about 7 minutes per side; the steak will keep cooking as it rests. Let it rest for 7 to 10 minutes.
• While the steak is resting, add the mint, parsley, capers, vinegar and anchovies to a food processor (or chop and add to a bowl). Pulse until finely chopped. Add the lemon juice and remaining oil and pulse until combined. Season with salt and pepper. Put the salsa into a bowl.
• Slice steak into thin strips, about 1/4-inch thick.
• Layer the grated cheese on the cut sides of the bread loaves. Broil until melted and bubbly.
• Evenly layer the steak, salsa verde and arugula on the bread. Serve immediately.

SKIRT STEAK WITH SALSA VERDE SALAD

Steps:

• If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
• Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
• In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
• Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
• While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.

GRILLED NEW YORK STRIP STEAK WITH SALSA VERDE

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
• Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle (or see cooks' note, below). Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water.
• Pat steak dry and season on both sides with salt and pepper. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare. Let stand10 minutes.
• Stir sauce and serve with steak.
• Also called "Kansas City" or "ambassador" steak.

PAN-SEARED STEAK WITH SALSA VERDE

Steps:

• For the salsa verde: In a small bowl, mix together parsley, capers, shallot, vinegar, mustard, and 1 tablespoon water; season with salt and pepper.
• For the steak: In a small skillet, heat 2 teaspoons of the oil over medium-high. Season steak generously with salt and pepper. Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. Remove steak from pan; let rest 5 minutes. Serve with sauce.
• For the green beans: Meanwhile, in a small saucepan, bring 1 inch salted water to boil over high heat. Add green beans; cover. Cook until crisp-tender, about 5 minutes. Drain beans, place on a plate, and drizzle with remaining teaspoon oil. Season with salt and pepper.

CHUNKY SALSA VERDE

Steps:

• Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
• Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
• Pour salsa into a serving dish. Let cool before serving, about 10 minutes.