Seared Strip Steak with Almond-Rosemary Salsa Verde
- Makes4 servings
- Cook Time40 minutes
The salsa verde can be made up to a day ahead and refrigerated, but allow it to come to room temperature before serving. It's also good served with roasted poultry or fish, and is good as a sandwich spread. If your steaks have an extra-generous layer of fat, trim to be no thicker than ¼ inch. We liked the steaks medium-rare; keep in mind that they should be removed from the pan one stage shy of the desired doneness, as their temperature continues to rise as they rest.
Don’t use steaks that are thinner than 1½ inches or they will overcook before browning. Don't forget to rinse the capers and anchovies, which otherwise can make the salsa verde too salty.
Step 1
In a food processor, combine the parsley, half of the almonds, the capers, anchovies, rosemary, lemon zest, garlic and ½ teaspoon pepper. Process until finely chopped, about 1 minute. With the machine running, slowly add the olive oil and process, scraping the bowl as needed, until the mixture is smooth.
Add the remaining almonds and pulse until coarsely chopped, about 10 pulses. Transfer to a bowl and stir in the lemon juice. Taste and season with salt and pepper.
Step 2
Season the steaks on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until beginning to smoke. Add the steaks, reduce to medium and cook until well browned on both sides and 120°F at the center for medium-rare, 10 to 15 minutes.
Step 3
Transfer the steaks to a wire rack set over a rimmed baking sheet and let rest for 10 minutes. Thinly slice the steaks, arrange on a platter or plates and pour over any accumulated juices. Serve with the salsa verde.
