Steak with Salsa Verde Board Sauce
- Makes4 servings
- Cook Time30 minutes
- Active time plus coolingplus cooking time for the steak(s)
“Board sauces” originate with chef and cookbook author Adam Perry Lang. The concept: Make a simple mixture of ingredients—prepped on a cutting board—then plop a just-cooked steak (or steaks) on top. As the meat rests and then during carving, the steak’s juices mingle with the mixture, creating a low-effort sauce. The slices are tossed with the board sauce, then are served as they are, without the formality of a platter. For our version, we scoop the sauce base on top of the steaks so it trickles down as the meat rests. This board sauce is a riff on Italian salsa verde. The flavors are herbal and savory, but bright with lemon zest. Use your favorite cut of steak and cook it as you like. The sauce ingredients are easily doubled or tripled.
Step 1
In a small bowl, stir together the oil, parsley, capers, anchovies, garlic and lemon zest; set aside.
Step 2
Season the steak(s) with salt and pepper. Cook them using your preferred method to the desired degree of doneness. Transfer to the center of a large cutting board; immediately stir the salsa verde to recombine, then spoon it onto the meat, dividing it evenly if you cooked 2 steaks. Let rest for 10 minutes.
Step 3
Thinly slice the steak (against the grain if using a cut such as flank with striated muscle fibers). Toss the slices to mix the board sauce with the accumulated juices. Taste and season with salt and pepper. Serve directly from the board.
