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Michael Symon's T-Bone Steak with Salsa Verde

T Bone Steak Michael Symon
A hungry guy meal so filling that you'll never wrestle with hunger again!
skill level
Easy
time
1-30min
servings
2
cost
$$
Contributed by :
Michael's T-bone steak, served with his creamed spinach, is so delicious and filling that you'll never have to wrestle with hunger again!
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ingredients
  • 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
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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
    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. 
  • 2
    1 1/2 Lb T-Bone Steak
    Olive oil
    Salt and freshly ground pepper
    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.
  • 3
      
    Rest steak at least ten minutes before serving. Top the steak with salsa verde, and serve with creamed spinach.
 
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