 |
 |
 | ingredients |
| |
1/3 cup flat-leaf parsley, coarsely chopped
1 tablespoon small capers, rinsed, finely chopped if large
1 tablespoon minced shallot
2 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and ground pepper
3 teaspoons vegetable oil
1 strip steak (6 to 8 ounces and 1 inch thick)
4 ounces green beans, ends trimmed
|
|
|
 | Pan Seared Steak with Salsa Verde |
| |
Serves 4 | Prep Time: 40 minutes | Total Time: 60 minutes |
| |
Salsa Verde
- Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper.
Steak
- In a small skillet, heat 2 teaspoons of the oil over medium-high. Season steak generously with salt and pepper. Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. Remove steak from pan; let rest 5 minutes. Serve with sauce.
Green Beens
- Meanwhile, in a small saucepan, bring 1 inch salted water to boil over high heat. Add green beans; cover. Cook until crisp-tender, about 5 minutes. Drain beans, place on a plate, and drizzle with remaining teaspoon oil. Season with salt and pepper.
|
|
