Fare With a Flair: Super salsa adds flash of flavour to many meals

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Like many home cooks, I’ve started making a point of serving more plant-based meals.

But when I do cook meat, I want it to be special, full of flavour and make a small amount go a long way.

My Mediterranean-style salsa verde is the perfect accompaniment to either grilled beef, chicken, pork or fish. It’s even fabulous with eggs or tossed with roasted or steamed veggies.

This robust paste/sauce goes together quickly. I chop everything by hand, but you can certainly make it in a food processor for a smoother version.

If you want to make it a vegetarian version, simply omit the anchovies.

Below, this tasty sauce accompanies a rib-eye steak. I also like to put a bowl of grainy mustard on the table.

jill@jillstable.ca

Twitter.com/jillstable


Steak with Salsa Verde

(Serves 4)

1 ribeye or strip loin steak

Salt and pepper

Directions:

  1. Remove the steak from refrigerator and let sit at room temperature for at least 30 minutes.
  2. Preheat your outdoor grill; Season steak generously with salt and freshly cracked pepper.
  3. Grill to medium-rare. Let steak rest on top of a rack set over a cutting board for at least 10 minutes before slicing and serving with grainy mustard and salsa verde.

Salsa Verde

(Makes 1 cup)

3/4 c. (175 ml) finely chopped parsley

1/4 c. (50 ml) chopped chives

1 tbsp (15 ml) chopped capers

2 anchovy filets very finely chopped

2 cloves garlic, minced

Zest and juice of one lemon

1/2 tsp (2 ml) red pepper flakes

4 tbsp (50 ml) olive oil

Salt and pepper to taste

Directions:

  1. Combine the parsley, chives, capers, anchovies, garlic, lemon zest, lemon juice and red pepper flakes in bowl.
  2. Stir in the olive oil. Season with salt and pepper to taste.

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