Manhattan Strip with Italian Salsa Verde

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

• ½ c finely chopped mixed herbs (flat- leaf parsley, chives & mint) – SGC# 193136, 193433, & 193391

• 6 tbsp extra virgin olive oil – SGC# 065312

• ¼ c drained and rinsed capers – SGC# 050342

• 1.5 tbsp grated lemon zest – SGC# 192676

• 2 tbsp fresh lemon juice – SGC# 192676

• ¼ tsp black pepper – SGC# 169540

• ¼ tsp crushed red pepper – SGC# 171033

• 8 garlic cloves – SGC# 192922

• 4 anchovy fillets, drained – SGC# 124695

• 2ea 10oz Mill Street/Show Me Beef Manhattan cut strip steaks – SGC# 287175

DIRECTIONS

• 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.

• 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.

• Rub the Mill Street/Show-Me Beef steaks evenly with the caper- garlic paste. Grill on the grill until the steak reads 125 degrees.

• Serve with the herb mixture.