Strip Steak with Salsa Verdi
*Ingredients currently available at the farmers’ market
- 1 cup lightly packed flat-leaf parsley leaves*
- ½ cup sliced almonds, toasted and cooled
- ¼ cup drained capers, rinsed
- 3 anchovy fillets, rinsed
- 1 Tablespoons minced fresh rosemary*
- 2 teaspoons finely grated lemon zest, plus 2 Tablespoons lemon juice (1 lemon)
- 1 garlic clove*
- ground black pepper
- ½ cup olive oil*
- kosher salt
- Two 14 to 16-ounce strip steaks* (about 1½ inch thick), halved crosswise and patted dry
- 1 Tablespoon grapeseed or other neutral oil
- In a food processor, combine the parsley, half of the almonds, and 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 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. 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 degrees at the center for medium-rare, 10 to 15 minutes.
- Transfer the steaks to a wire rack and 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.
Note: Janet Lampman of Lewis Waite Farm recommends giving the meat time to thaw completely. Before preparing the thawed steak, give it 30 minutes on the kitchen counter to come to room temperature. Then, dry it with a paper towel and then seasoning.