A hungry guy meal so filling that you'll never wrestle with hunger again!
ingredients
ingredients
method
step-by-step directions

Michael Symon's T-Bone Steak with Salsa Verde

  • Salsa Verde :
  • 1/4 cup thinly sliced fresh flat-leaf parsley
  • 2 tablespoons thinly sliced fresh mint
  • 2 salt-packed anchovy fillets (rinsed and minced)
  • 1 garlic clove (minced)
  • 1 shallot (minced)
  • Grated zest and juice of 1 lemon
  • 2 tablespoons salt-packed capers (rinsed and chopped)
  • 1 jalapeno (seeded and minced/about 1 tbspn)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • For the Steak:
  • 1 1/2 Lb T-Bone Steak
  • Salt and freshly ground pepper
  • Olive oil
step-by-step directions
  • To prep the Salsa Verde: Combine the parsley, mint, anchovies, garlic, shallot, lemon zest and juice, capers, jalapeno, red pepper flakes, and olive oil in a bowl and stir to combine. Add salt and pepper to taste. 
  • To grill the Steak: Drizzle steak with olive oil, and season generously with salt and pepper. Heat a grill pan over high heat. Once hot, add the steak and sear for four minutes per side, until charred and caramelized.
  • Rest steak at least ten minutes before serving. Top the steak with salsa verde, and serve with creamed spinach.
Similar categories: Dinner Courses & Meals
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