Counter 01 · Beef & Steak
Seared Strip Steak with Salsa Verde and Chili Butter
A whole strip loin steak seared, sliced and spooned over with a chunky caper and herb salsa verde, sitting in a pool of warm butter tinted red with Calabrian chili.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 2
- Level
- Easy
Two sauces sound like a lot for a steak, but they balance each other. The warm chili butter underneath is rich and gently hot; the salsa verde on top is sharp, salty and bright with capers and lemon. Make the salsa verde by hand with a knife rather than a food processor so it stays loose and chunky. Strip steak works well because its tighter grain gives clean slices that hold up under the spooned herbs.
Method
-
Mix the parsley, capers, anchovy, lemon zest, 1 tablespoon lemon juice and olive oil in a bowl. Season lightly and set aside.
-
Salt the steak and let it stand at room temperature for 30 minutes, then pat dry.
-
Heat the vegetable oil in a heavy skillet over high heat. Sear the strip 4 minutes per side, then hold the fat cap against the pan for 1 minute, until it reads 130 F.
-
Rest the steak on a board for 6 minutes and wipe out the skillet.
-
Melt the butter over medium-low heat, whisk in the chili paste and a squeeze of lemon, and warm just until it turns orange and fragrant, about 1 minute.
-
Pour the chili butter onto a warmed oval dish. Slice the steak thickly, lay it in the butter, and spoon the salsa verde down the center of the slices.
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