Manhattan Strip with Italian Salsa Verde
The perfect center of plate protein, this steak can be served with a variety of sides to complement. Serve with fresh greens for a healthy alternative to potatoes.
INGREDIENTS
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½ c finely chopped mixed herbs (flat- leaf parsley, chives & mint) – SGC# 193136, 193433, & 193391
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6 tbsp extra virgin olive oil – SGC# 065312
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¼ c drained and rinsed capers – SGC# 050342
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1.5 tbsp grated lemon zest – SGC# 192676
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2 tbsp fresh lemon juice – SGC# 192676
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¼ tsp black pepper – SGC# 169540
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¼ tsp crushed red pepper – SGC# 171033
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8 garlic cloves – SGC# 192922
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4 anchovy fillets, drained – SGC# 124695
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2ea 10oz Mill Street/Show Me Beef Manhattan cut strip steaks – SGC# 287175
DIRECTIONS
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Whisk together chopped herbs, ¼ c olive oil, 2 tbsp capers, lemon zest and juice, black pepper, and 1/8 tsp crushed red pepper in a medium bowl until combined. Season with salt to taste and set aside.
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Pulse garlic, anchovies, remaining 2 tbsp capers, and remaining 1/8 tsp crushed red pepper in a food processer until a course paste forms. Add remaining 2 tbsp oil and process until creamy and mostly smooth, about 40 seconds.
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Rub the Mill Street/Show-Me Beef steaks evenly with the caper- garlic paste. Grill on the grill until the steak reads 125 degrees.
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Serve with the herb mixture.
