Tri-tips with salsa verde
For salsa verde:
1/3 cup extra-virgin olive oil
Juice and grated zest of 1 lemon
2 anchovy fillets, very finely chopped
2 garlic cloves, very finely chopped
1 tbsp drained capers, roughly chopped
1 tbsp finely chopped fresh oregano
1 tbsp finely chopped fresh flat-leaf parsley
1 tsp finely chopped fresh mint
½ tsp kosher salt
Two 1½-pound tri-tip steaks, sliced crosswise into 1¼-inch-thick planks (can also use flank steak with excellent results)
1 tsp kosher salt
1½ tsp grapeseed oil
Place salsa verde ingredients in medium bowl; whisk together to combine.
Season steak with salt and set aside. Heat large stainless skillet over medium-high heat for 2 minutes. Add oil to pan; sear steak until it is browned, 3 to 5 minutes.
Flip steak; cook other side until browned, about another 3 to 5 minutes for rare, or 5 to 6 minutes for medium-rare to medium. Serve with salsa verde spooned over top.
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