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.
Tip
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.
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