PAN SEARED STEAK WITH SALSA VERDE
Prep Time: 25 minutes
Total Time: 25 minutes
1/3 cup flat-leaf parsley, coarsely chopped
1 tablespoon small capers, rinsed, finely chopped
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 (6-8 ounces; about 1 inch thick)
4 ounces fresh green beans
Directions: Salsa Verde
In a small bowl, mix together parsley, capers, shallot, vinegar, mustard, and 1 tablespoon water; season with salt and pepper.
In small skillet, heat 2 teaspoons of oil over medium-high heat. Season steak generously with salt and pepper. Cook, turning once, until well browned, 2-3 minutes per side for medium-rare. Remove steak from pan; let rest 5 minutes. Serve with sauce.
Directions: Green Beans
In 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 plate, and drizzle with remaining teaspoon of oil. Season with salt and pepper.