Let me tell you about the magic that happens when a perfectly seared steak meets a vibrant, herb-packed salsa verde. It’s like that moment when your favorite song comes on the radio—everything just clicks. The rich, juicy steak and that bright, tangy sauce? They’re the culinary equivalent of best friends who bring out the best in each other.
I remember the first time I made this dish for a dinner party. My friend Mark, who claims to “not really do sauces,” ended up using his finger to swipe up every last drop of that salsa verde from his plate. That’s the power of this combination—it turns sauce skeptics into believers.
Why This Recipe Works
- That crust: We’re talking about a caramelized, crackly exterior that gives way to a juicy, pink interior. The secret? A dry steak surface and a smoking-hot pan. Moisture is the enemy of browning—pat your steak dry like you’re drying off after a shower.
- The sauce: Imagine all the freshness of a summer garden packed into one spoonful. The herbs, the garlic, the briny pop of capers—it’s like a flavor fireworks show. The Dijon mustard isn’t just for taste; it emulsifies the sauce so it clings to every bite.
- Timing is everything: Letting the steak rest is like waiting for your coffee to cool—annoying but absolutely necessary. Those few minutes allow the juices to redistribute. Cut too soon, and you’ll lose all that flavor to your cutting board.
Essential Ingredients & Tools
Ingredients for the Steak
- 2 (10–12 oz) ribeye or strip steaks (well-marbled for flavor; sirloin works for leaner budgets)
- 1 tbsp kosher salt (not table salt—it distributes more evenly)
- 1 tsp freshly cracked black pepper (pre-ground loses its aroma)
- 2 tbsp olive oil (or avocado oil for higher smoke points)
Ingredients for the Salsa Verde
- 1 cup fresh parsley (flat-leaf has better texture; curly works in a pinch)
- ½ cup fresh basil or mint (basil for sweetness, mint for brightness)
- 2 cloves garlic (minced finely—no one wants a chunk of raw garlic)
- 2 tbsp capers (rinsed if salty, or sub chopped cornichons)
- 1 tbsp Dijon mustard (whole-grain adds texture if you prefer)
- ¼ cup extra-virgin olive oil (the good stuff—this is the sauce’s backbone)
- 1 tbsp red wine vinegar (or lemon juice for a fruitier tang)
Tools You’ll Need
- Cast-iron skillet (or any heavy-bottomed pan—even stainless steel works)
- Tongs (no forks! Piercing the steak lets juices escape)
- Sharp knife & cutting board (a dull knife bruises herbs instead of chopping them)
- Mixing bowl (glass or stainless steel—plastic can retain odors)
Serves 2 | Prep: 10 minutes | Cook: 10 minutes | Rest: 5 minutes
How to Make Steak with Salsa Verde
- Season aggressively: Salt your steak with 1 tbsp kosher salt at least 30 minutes before cooking. This draws moisture to the surface, which then evaporates to help form a better crust. For thicker cuts (1.5+ inches), extend to 45 minutes.
- Heat the pan properly: Preheat over high heat until it’s smoking hot—about 2–3 minutes. Add 2 tbsp olive oil; it should shimmer but not smoke excessively. If it smokes, reduce heat slightly.
- Sear undisturbed: Lay the steak down and don’t touch it for 3–4 minutes per side (for medium-rare). Press gently with tongs to ensure even contact. For a crosshatch sear, rotate 45 degrees halfway through each side.
- Rest like a pro: Transfer to a wire rack or cutting board for 5 minutes. Tent loosely with foil if resting longer. This allows carryover cooking (internal temp rises 5–10°F) and juice redistribution.
- Make the salsa verde: While the steak rests, finely chop 1 cup parsley, ½ cup basil or mint, and 2 tbsp capers. Whisk with 1 tbsp Dijon mustard, ¼ cup extra-virgin olive oil, and 1 tbsp red wine vinegar until emulsified. Taste—add more vinegar for brightness or salt for balance.
- Slice against the grain: Angle your knife slightly to shorten muscle fibers. Serve with salsa verde spooned generously over the top.
Pro Technique
The Dry-Surface Secret
For an even better crust, leave the seasoned steak uncovered on a rack in the fridge for 1–4 hours. This air-dries the surface for maximum browning.
Reverse Sear for Thick Cuts
For steaks over 1.5 inches thick: Slow-roast at 275°F until the internal temp is 10°F below your desired doneness (about 30–45 minutes), then sear for 1 minute per side. No gray bands, just perfect edge-to-edge pink.
Perfect Pairings
Complementary Dishes
- Garlic Butter Potatoes: Crispy Roasted Potatoes tossed with melted butter and minced garlic echo the salsa verde’s pungency. For extra crunch, top with fried rosemary.
- Charred Broccolini: The slight bitterness balances the steak’s richness. Drizzle with leftover salsa verde and a squeeze of lemon.
Drinks
- Malbec: This bold red wine has plum notes that complement the charred crust. Its tannins cut through the fat beautifully.
- Ginger-Lime Spritzer: Mix sparkling water with fresh ginger syrup and lime for a non-alcoholic option that refreshes the palate.
Something Sweet
- Espresso Chocolate Pots: Dark Chocolate Mousse with a shot of espresso mirrors the steak’s deep flavors without overwhelming it.
- Grilled Peaches: Halved peaches caramelized on the grill offer a smoky-sweet finish. Serve with a dollop of mascarpone.
Storage & Freshness Guide
- Cooked steak: Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth to prevent drying.
- Salsa verde: Transfer to a jar, cover the surface with olive oil, and refrigerate for up to 2 days. The oil prevents browning.
Steak with Salsa Verde: A Match Made in Flavor Heaven
Recipe Controls
Juicy steak meets vibrant salsa verde in this easy, flavor-packed recipe. Perfect for weeknights or date nights—get the recipe now!
Ingredients
For the Steak
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2 ribeye or strip steaks (10–12 oz)
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1 tbsp kosher salt
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1 tsp freshly cracked black pepper
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2 tbsp olive oil
For the Salsa Verde
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1 cup fresh parsley
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½ cup fresh basil or mint
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2 cloves garlic
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2 tbsp capers
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1 tbsp Dijon mustard
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¼ cup extra-virgin olive oil
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1 tbsp red wine vinegar
Instructions
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Season steaks with 1 tbsp kosher salt and 1 tsp black pepper 30+ minutes before cooking.01
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Heat skillet over high heat until smoking. Add 2 tbsp olive oil.02
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Sear steaks 3–4 minutes per side for medium-rare.03
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Rest on a wire rack for 5 minutes.04
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Chop 1 cup parsley, ½ cup basil or mint, and 2 tbsp capers; whisk with 1 tbsp Dijon mustard, ¼ cup extra-virgin olive oil, and 1 tbsp red wine vinegar.05
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Slice steak against the grain; top with salsa verde.06
