Seared Strip Steak with Almond-Rosemary Salsa Verde

By lorik

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.

Ingredients

• 1 CUP LIGHTLY PACKED FLAT-LEAF PARSLEY LEAVES
• 1/2 CUP SLICED ALMONDS, TOASTED AND COOLED
• 1/4 CUP DRAINED CAPERS, RINSED
• 3 ANCHOVY FILLETS, RINSED
• 1 TABLESPOON MINCED FRESH ROSEMARY
• 2 TEASPOONS GRATED LEMON ZEST, PLUS 2 TABLESPOONS LEMON JUICE (1 LEMON)
• 1 GARLIC CLOVE
• GROUND BLACK PEPPER
• 1/2 CUP EXTRA-VIRGIN OLIVE OIL
• KOSHER SALT
• 2 14- TO 16-OUNCE STRIP STEAKS (ABOUT 1 1/2 INCHES THICK), HALVED CROSSWISE AND PATTED DRY
• 1 TABLESPOON GRAPESEED OR OTHER NEUTRAL OIL

Details

Servings 4
Adapted from 177milkstreet.com

Preparation

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.

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.

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.