START TO FINISH: 40 minutes
SERVINGS: 6
We dress rich and savory seared strip steak with a robust salsa verde spiked with anchovies, capers and a bit of fresh rosemary. Be sure to let the steak rest on a wire rack or the bottom will steam and lose its crisp crust. If your steaks have an extra-generous layer of fat, trim the fat to be no thicker than ¼ inch. We liked the steaks medium-rare; keep in mind that they should be removed from the pan one stage shy of desired doneness, as their temperature continues to rise as they rest. Pair this with something absorbent, such as crusty bread or steamed rice, the better to soak up the beef juices and herb sauce. The sauce can be made up to a day ahead and refrigerated, but allow it to come to room temperature before serving. Both quick and versatile, this sauce also is good served with roasted poultry or fish and makes an excellent sandwich spread.
Don’t use steaks that are thinner than 1½ inches or they will overcook before they brown. Don’t forget to rinse the capers and anchovies, which otherwise can make the salsa verde too salty.
1 cup lightly packed fresh flat-leaf parsley
½ cup sliced almonds, toasted and cooled, divided
¼ cup drained capers
3 anchovy fillets, rinsed
1 tablespoon minced fresh rosemary
2 teaspoons finely grated lemon zest, plus 2 tablespoons lemon juice
1 medium garlic clove, peeled
Ground black pepper
½ cup extra-virgin olive oil
Kosher salt
Two 14- to 16-ounce strip steaks (about 1½ inches thick), halved crosswise and patted dry
1 tablespoon grapeseed or other neutral oil
In a food processor, combine the parsley, ¼ cup of the almonds, the capers, anchovies, rosemary, lemon zest, garlic and ½ teaspoon pepper. Process until finely chopped, about 1 minute. With the processor running, slowly add the olive oil and process, scraping the bowl as needed, until 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 grapeseed oil until barely smoking. 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 serving plates and pour over any accumulated juices. Serve with the salsa verde.