Ribeye Steaks With Salsa Verde

This Italian Version Is Perfect On Grilled Steaks, Chicken & Fish!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: No cooking required

1 cup parsley leaves
1/2 cup olive oil
2 cloves garlic, minced
1 tbsp fresh lemon or lime juice
2 tbsp capers
1 shallot, diced
2 tbsp green onion, chopped
1 tsp Dijon mustard
1-2 anchovies fillet
red pepper flakes (optional)
pinch of pepper

Cooking Tools
Food processor

Place all ingredients in the food processor and pulse until finely minced and blended, you can adjust the olive oil for a loose or thick consistency.  Serve on grilled steaks, chicken or fish.
Cook’s Note:  No need for salt, you get enough salt from the anchovies and capers.
Yields 1 cup

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