Turning Up the Heat | Now We're Cookin'

Steak with Italian Salsa Verde

Big steaks make for a delightful dinner for two. New York strip is one of my favorites because it is more marbled than a filet but less fatty than a ribeye. This recipe is scalable for a bigger crowd. Feel free to eat the whole steak by yourself.

INGREDIENTS

Serves 1-2

• 1 boneless NY strip about 1 pound, 1 ¼-1 ½ inch thick
• Kosher salt, to taste
• 1 tablespoon olive oil
• Cracked black pepper, to taste

INSTRUCTIONS

• Pat steaks dry with paper towels. Season generously with salt. Allow to rest at room temperature for 30 minutes.
• In a large skillet, preferably cast iron or stainless steel, heat oil over high heat until smoking.
• Season steaks with pepper
• Carefully place in the hot pan, and cook, flipping frequently with tongs until well browned on all sides and the internal temperature has reached 110 degrees for rare or 130 degree for medium, about 8 minutes depending on the size of the steak. Be sure you get a nice sear on each side before flipping to the next.
• Remove from pan and let rest in a warm place for at least 5 minutes.

Salsa Verde

Yields about 1 cup

• 1/2 cup finely chopped parsley (1/2 a bunch)
• 2 tablespoons finely chopped chives
• 1 tablespoon finely chopped capers
• Zest and juice of 1/2 a lemon
• Zest and juice of 1/4 an orange
• 2 teaspoons honey
• Kosher salt, to taste
• Cracked black pepper, to taste
• 1 clove fresh garlic, minced or grated
• 2 tablespoons olive oil

INSTRUCTIONS

Combine all ingredients in a medium bowl until thoroughly combined.

BASIL LIMONCELLO SPRITZ

• 2 oz | 60 ml Limoncello
• 3 oz | 90 ml Prosecco
• 1 oz | 30 ml Meyer Lemon soda water
• ½ oz | 15 ml Fresh lemon juice
• Lemon Wheel (Garnish)
• Basil Leaves (Garnish)
• Castelvetrano Olive (Garnish) 

In a wine glass, add ice and lemon wheels. Squeeze fresh lemon juice over top. Add Prosecco and limoncello then top with soda water. Garnish with basil.