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.

Elaine Johnson
This Story Originally Appeared On sunset.com

Gallery

Iain Bagwell; Styling: Kevin Crafts

Recipe Summary

chill:
2 hrs
hands-on:
40 mins
total:
2 hrs 40 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

704 calories; calories from fat 61%; protein 36g; fat 49g; saturated fat 8.8g; carbohydrates 33g; fiber 4.1g; sodium 951mg; cholesterol 51mg.