Pan-Seared Steak With Italian-Style Salsa Verde
4 3-inch-thick top loin (New York strip) steaks (8 to 10 oz.
each), trimmed
1 tsp. chopped fresh thyme
2 tsp. kosher salt; more as needed 11 tsp. freshly ground
black pepper; more as needed 11 cups chopped fresh flat leaf parsley
1 cup plus 2 Tbs. extra-virgin olive oil
1 cup chopped cornichons or small sour gherkins
2 Tbs. fresh lemon juice; more as needed
2 Tbs. capers, rinsed and drained
1 large clove garlic, minced and mashed to a paste
1. Put the steaks on a large plate and sprinkle both sides
with the thyme, 11 tsp. salt, and 1 tsp. black pepper.
2. In a food processor, combine the parsley, 1 cup of the
extra-virgin olive oil, the cornichons, lemon juice, capers, garlic, 1 tsp.
salt, and 1 tsp. black pepper; process until smooth. Taste and add more lemon juice,
salt, or pepper if needed.
3. Heat the remaining 2 Tbs. olive oil in a large (12-inch)
sauté pan over medium-high heat. Add the steaks and cook without touching until
they brown, about 2 minutes. Turn and cook until the second side browns; for
medium rare, the steaks should be light pink when you slice into a thicker
part, and an instant-read thermometer should read 135°F, about 2 to 3
additional minutes. Let the steaks rest for 3 to 5 minutes before serving with
the salsa Verde.
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