Ingredients
The following ingredients have 5 Servings
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 1 small shallot, finely minced
- 1/3 cup (1/2 oz./15 g) chopped fresh flat-leaf parsley
- 1 1/2 tsp. grated lemon zest
- 1 1/2 Tbs. fresh lemon juice
- Kosher salt and freshly ground pepper
- <br> 4 New York strip steaks, each about 12 oz. (375 g) and 1 1/2 inches (4 cm) thick
- Kosher salt and freshly ground pepper
- 1 Tbs. olive oil, plus more for brushing
- 12 spring onions, trimmed but left whole
Instruction
- Prepare a hot fire in a grill.
- To make the salsa verde, in a small bowl, stir together the olive oil, shallot, parsley, lemon zest and lemon juice. Season with salt and pepper. Set aside.
- Generously season the steaks with salt and pepper and brush with olive oil. Grill the steaks, turning once, until well marked and cooked to medium-rare, about 5 minutes per side, or until cooked to your liking. Transfer to a carving board and let rest for 10 minutes.
- While the steaks are resting, in a large bowl, toss the spring onions with the olive oil and season generously with salt and pepper. Transfer to the grill and cook, turning occasionally, until tender and slightly wilted, 6 to 8 minutes.
- Divide the spring onions and steak among individual plates and spoon some of the salsa verde on top before serving. Serves 4 to 6.
- Williams-Sonoma Test Kitchen
