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Grilled Steak with Salsa Verde Board Dressing
Servings:
Serves 4 as an appetizerPrep Time:
5 minutesCook Time:
10 minutes
Ingredients
This popular technique involves slicing a cooked steak on a cutting board that's “dressed" with fresh herbs, garlic and olive oil. The salsa verde is based on the Italian classic.
2 lbs. boneless ribeye steaks, trimmed
2 Tbsp. fresh parsley leaves
2 Tbsp. fresh cilantro leaves
1 Tbsp. fresh mint leaves
1 Tbsp. fresh dill
1 Tbsp. capers, drained
1 clove garlic
1/2 tsp. lemon zest
1/3 cup olive oil
Directions
Set grill to medium-high. Pat steaks dry and season with salt and pepper. Grill steak with grill lid closed until medium-rare, flipping halfway through, about 4 minutes per side.
Meanwhile, on a cutting board, chop herbs, capers, garlic and lemon zest. Add oil and stir together gently on cutting board.
Place grilled steaks on top of cutting board sauce. Let steaks rest 1 to 2 minutes. Thinly slice steaks against the grain, letting hot meat juices mix with board sauce. Add salt and pepper to taste and serve immediately.
Source: Hannaford fresh Magazine, May June 2024
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 680 kcal (34%) |
| Calories from Fat | 504 kcal (0%) |
| Total Fat | 56 g (86%) |
| Saturated Fat | 20 g (100%) |
| Cholesterol | 170 mg (57%) |
| Sodium | 170 mg (7%) |
| Total Carbohydrates | 1 g (0%) |
| Dietary Fiber | 0 g (0%) |
| Protein | 45 g (75%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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