This fresh tasting salsa verde is delicious on grilled fish meats and vegetables and can always be prepared ahead of time. If hanger steaks are not available flank steak is an excellent substitute.
FIRST Place steaks in a zip-top gallon size plastic bag. Add oil garlic soy sauce Worcestershire and pepper and marinated at room temperature for 1 hour.
NEXT While meat is marinating prepare salsa verde. In a blender or food processor process oil lemon juice parsley mint anchovies capers and garlic until smooth (scraping down sides if necessary). Tear bread into 1/2-inch pieces to equal about a half cup. Add to salsa and puree to thicken the sauce. Season to taste with salt and pepper; set aside.
LAST Preheat grill to medium-high heat and sear steaks for about 3-4 minutes per side until the internal temperature reaches 125 degrees F for medium-rare. Remove steaks from grill and let rest 10 minutes. Thinly slice steaks across the grain. Place on serving platter and spoon left over juices over steak. Serve with salsa verde on the side.
Recipe courtesy Gena Knox (www.genaknox.com). Used with permission. Photo by Erica George Dines Photography.
This recipe has been added to the following public cookbooks:
Steak,
billys notable cooking,
when you want the very best !,
Gena Knox Recipes,
Memorial Day
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