This bold green sauce comes together in a flash in the food processor. Garlic, capers and anchovy add complexity to a lively purée of parsley and basil. You'll have some salsa verde left over, so enjoy it on chicken, fish or vegetables as well as the beef in this recipe. This is a sauce you will want to keep in your recipe repertoire.
Special Diets:
Ingredients
Method
In a food processor, purée parsley, basil, garlic, capers and anchovy fillet.
Scrape down the sides of the bowl.
Slowly add 1 cup olive oil, pulsing until completely combined.
Add lime juice, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Process until blended and the sauce is smooth.
Taste and adjust seasoning. Set sauce aside.
Heat remaining 2 teaspoons olive oil in a skillet over medium-high heat.
Season the steak with remaining salt and pepper and cook 2-3 minutes per side, or to desired doneness.
Let steak rest 5 minutes to redistribute juices, then slice it thinly and drizzle with salsa verde.
Serve over greens.
Nutritional Info
Serving Size
sirloin and field greens (About 7oz/192g-wt.)
Calories
240
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.