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Beef, Broccolini, and Bread Salad with Salsa Verde

Photo: Iain Bagwell; Styling: Kevin Crafts
Chill time 2 hrs
Hands-on time 40 mins
Yield Serves 6
Robust, briny, and herbaceous, Italian-style salsa verde usually gets spooned over vegetables and meats at the table, but it works beautifully as a marinade too.


  • 5 garlic cloves
  • 4 anchovy fillets
  • 2 cups loosely packed flat-leaf parsley sprigs
  • 1/3 cup capers
  • 1 cup extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 1/2 pounds boneless New York strip steaks, fat trimmed
  • 1 1/2 pounds broccolini, ends trimmed
  • 5 slices (1/2 in. thick, 9 oz. total) pain au levain or other rustic bread
  • 1 1/2 tablespoons olive oil
  • 2 1/2 qts. loosely packed watercress sprigs

Nutrition Information

  • calories 704
  • caloriesfromfat 61 %
  • protein 36 g
  • fat 49 g
  • satfat 8.8 g
  • carbohydrate 33 g
  • fiber 4.1 g
  • sodium 951 mg
  • cholesterol 51 mg

How to Make It

  1. Make salsa verde: Whirl garlic and anchovies in a food processor until finely chopped. Add remaining ingredients and pulse until herbs are chopped.

  2. Prepare steak and salad: Pour about 1/3 cup salsa verde into a medium bowl. Chill remaining salsa verde, covered. Add steaks to bowl, turn to coat, cover, and chill at least 2 and up to 24 hours; let stand at room temperature during last 30 minutes.

  3. Heat a grill to medium (about 350°). Put broccolini on a rimmed pan and brush with about 1/4 cup reserved salsa verde. Brush bread with oil.

  4. Grill bread, broccolini, and steak, turning once, until bread is browned and crisp (5 to 8 minutes), broccolini is tender-crisp and tops are lightly charred (about 10 minutes), and steaks are medium-rare (12 to 17 minutes). Transfer to a board as done; tent steaks with foil and let rest 5 minutes.

  5. Cut bread into small chunks and cut broccolini into 2 or 3 pieces on a diagonal. Slice steaks diagonally across the grain about 1/2 in. thick, then cut pieces in half.

  6. Toss watercress in a large bowl with enough of reserved salsa verde to coat lightly, then transfer to a platter or plates. Toss bread, broccolini, and steak with remaining dressing and arrange over watercress.