Grilled Steak with Italian Salsa Verde

This simple green sauce elevates an ordinary grilled steak into something guest-worthy, making it ideal for serving to your friends. Feel free to toss leftover sauce with hot pasta for a quick side dish, or mix with equal parts mayonnaise to smear over sandwiches.

Serves 4

You’ll Need

  • 1 ½ lbs. flank, skirt, sirloin or striploin steak
  • Olive oil
  • Salt and pepper
  • ¾ cup fresh parsley leaves
  • 2 green onions
  • 3 Tbsp capers
  • 1 clove garlic
  • 1 anchovy filet or 1 teaspoon anchovy paste
  • 1 Tbsp Dijon mustard
  • ½ cup olive oil

Prep and Cook

  • Pat the steak dry and season both sides with a good glug of olive oil, salt, and pepper.
  • Heat and oil a frying pan, grill pan, or outdoor grill to medium-high. Add steaks and cook about 7 minutes per side (for medium), or longer depending on how you like them. When cooked to your liking, transfer the steak to a plate to rest for at least ten minutes.
  • Meanwhile, make the salsa verde by combining all of the ingredients in the bowl of a food processor fitted with a steel blade and pulse until the ingredients are finely chopped and mixed. Season to taste with salt and pepper. Alternatively, chop the salsa ingredients with a knife and whisk together in a small bowl.
  • To serve, slice the steak into ¼-inch thick pieces, cutting against the grain with the knife at an angle. Arrange meat on a serving platter and cover with dollops of salsa verde and fresh parsley, if desired.


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