Pan Seared Steak with Salsa Verde


Prep time: 40 Minutes

Total time: 60 Minutes

Yield: Serves 4



  • 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


  1. 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
  2. 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
  3. 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.
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