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.
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.
Rest steak at least ten minutes before serving. Top the steak with salsa verde, and serve with creamed spinach.