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1 hour 30 min serves 1-2

New York Strip Steak with Salsa Verde

Anchovies bring the magic, brown sugar brings the char—this steak brings it all together. Don’t fear the anchovies — they’re the secret to deep, savory magic in this bright Italian-style salsa verde (think herbs, not jalapeños). A touch of brown sugar on the steak caramelizes into an irresistible charred crust, making every bite smoky, sweet, and full of flavor.
New York Strip Steak with Salsa Verde

ACTIVE: 20 min. DIFFICULTY Easy

1 hour 30 min serves 1-2
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Ingredients:

  • 1 10-ounce Pre New York Strip Steak
  • 1 tablespoon kosher salt
  • 1 sprig rosemary
  • 1 tablespoon balsamic glaze
  • 1 tablespoon honey
  • 1/8 teaspoon ground allspice
  • 2/3 cup plus 1 tablespoon olive oil, divided
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh tarragon leaves
  • 1/4 cup fresh chives, chopped
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon capers, drained
  • 2 to 3 oil packed anchovy filets
  • 1 tablespoon brown sugar
  • 1 large onion, cut in to 6 wedges with the stem intact
  • 1 lemon

 

  1. Blot steak with paper towel and sprinkle 1 tablespoon of salt on both sides. Place steak and rosemary sprig in a ziplock bag. Mix balsamic, honey, and allspice, add 1 tablespoon olive oil and mix until emulsified. Pour mixture in to ziplock bag and turn steak to coat. Refrigerate at least 1 hour and up to 6 hours.
  2. Combine parsley, tarragon, chives, mustard, red pepper, capers, and anchovies in a food processor. Pulse until finely chopped. With processor running, add 2/3 cup olive oil and process until smooth. Transfer to a bowl and stir in 1/8 teaspoon salt. Set aside until ready to use. Salsa verde can be made 3 days in advance. Store in container in refrigerator, bring to room temperature before proceeding with recipe.
  3. Remove steak from refrigerator, remove from marinade, reserving marinade in a small bowl. Blot steak with paper towel, and bring to room temperature, about 20 minutes. Rub both sides of the steak with the brown sugar. Brush the cut sides of the lemon lightly with olive oil. Toss onion in reserved marinade, carefully so the stem ends stay intact. 
  4. Heat grill to medium high. Place onions and lemon halves on the cooler section of the grill. Turn onions every few minutes, until charred and cooked through about 12 to 15 minutes total. Remove lemon and reserve on a plate, when halves are nicely charred, about 6 to 7 minutes. 
  5. While onions and lemons are cooking, grill steak, flipping every 2 minutes for 8 minutes total for medium rare. Remove steak to a cutting board and brush both sides with about 3 tablespoons of the salsa verde. Let steak rest for 5 minutes then slice across the grain. Transfer to a platter and drizzle with 2 tablespoons of additional salsa verde. Serve with charred onions and squeezed grilled lemon juice.

Instructions

New York Strip Steak with Salsa Verde
show nutrition +

Amount per 100g

  • 330g

    1 serving

  • 422kcal

    Calories

  • 38.26g

    Protein

  • 729mg

    Sodium

  • 5.3g

    Fiber

  • 19.85g

    Fat

  • 27.02g

    Carbohydrates

  • 13.62g

    Sugar

Nutrition is approximate, calculated on happyforks.com

Recipe developed by   Jennifer Borchardt