Steak with Salsa Verde & Potato & Bitter Green Hash

  1. Heat a cast-iron skillet or a large grill pan to high heat.
  2. Season the meat with salt and pepper, drizzle with EVOO, and bring to room temperature.
  3. To a food processor bowl add the shallot, the grated or finely chopped garlic, the anchovies, parsley, rosemary, sage, red pepper flakes, lots of black pepper, a little salt, and the Worcestershire sauce plus about 1/4 cup EVOO.
  4. Pulse to chop the ingredients into a thick green sauce, then transfer to a bowl.
  5. Heat 2 tablespoons of the EVOO in a large nonstick skillet over medium heat with the crushed garlic.
  6. Remove the garlic and add the potatoes in an even layer, season with salt and pepper, and cook to brown, 3 to 4 minutes on the first side.
  7. Turn and cook for 3 to 4 minutes more, then add the greens to the pan and season with a little nutmeg.
  8. Turn off the heat.
  9. While the potatoes cook, throw the steaks into the hot skillet and cook for 7 to 8 minutes total for pink centers and up to 12 minutes for medium-well, turning once.
  10. Serve the steaks with the salsa verde on top and the potato-greens hash on the side.

flatiron steaks, salt, evoo, shallot, garlic, anchovy, parsley, rosemary, handful of fresh sage leaves, red pepper, worcestershire sauce, potatoes, arugula, nutmeg

Taken from www.epicurious.com/recipes/food/views/steak-with-salsa-verde-potato-bitter-green-hash-377480 (may not work)

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