About this recipe
Chef Nick Rabar from Avenue N and Honeybird shows how to make a sirloin steak with Mediterranean salsa verde.
Many variations of salsa verde exist. Perhaps most popular is the Central and South American version, made with tomatillos, jalapeno, cilantro and lime. The Mediterranean version, which Rabar demonstrates, is made from parsley, oregano, green olives and capers. (Other Mediterranean variations are made with mint or anchovies.) Mediterranean salsa verde is hand chopped, not blended, and is a no cook recipe that can be made ahead of time.
Rabar pairs his Mediterranean salsa verde with sirloin steak, but you can also use flank steak or rib-eye steak. Make sure to let your steak rest after cooking it but before slicing it.
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“Rest is so, so important when you’re talking about a steak,” Rabar said. “The juices from the steak will push themselves toward the center, and then they will release themselves, which is how you get steaks to cook to a certain temperature.”
Finish the dish with Maldon salt and micro arugula, which can be found at Whole Foods.
“You have the freshness, you have the acidity, you have the nice salty pop from your capers and the brininess of the olives and the fat from the sirloin,” Rabar said.
Ingredients
Sirloin Steak with Mediterranean Salsa Verde
Directions
Sirloin Steak with Mediterranean Salsa Verde
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Cook the sirloin steaks to medium rare, allow them to rest, then slice.
TIP:
Resting allows the juices to redistribute throughout the meat. -
Combine the parsley, oregano, lemon juice, lemon zest, olive oil, garlic, red wine vinegar, capers, olives, crushed red pepper, salt and black pepper in a bowl.
TIP:
Hand-chop the ingredients rather than blending for traditional Mediterranean salsa verde texture.
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Mix until evenly combined.
TIP:
The salsa verde can be prepared ahead of time.
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Spoon the salsa verde over the sliced steaks before serving.
TIP:
Finish with Maldon salt and micro arugula if desired.
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