Cooking the perfect steak is one of those things that seems to elude many of us. Every chef has their own way of cooking a steak just right, but for the masses, achieving a tasty, juicy steak can be challenging. The good news is, in this post we have a Steak Verde recipe that is simple to make, yet produces a flavorful steak that’s cooked to perfection – every single time. Keep reading to find out the secret and make a mean Steak Verde.
- Eye filet steaks
- 1 garlic clove, roughly chopped
- 1 bunch thyme
- 2 sprigs of rosemary
- 1 tsp salt
- 1 punnet of cherry tomatoes, halved
- 2 tsp honey
- Extra virgin olive oil (or macadamia oil)
Salsa Verde Ingredients
- 1 handful of basil
- 1 tbsp capers
- 5 gherkins, roughly chopped
- 5 anchovies
- 1/2 handful parsley
- 1/2 handful mint
- 3.5 oz. olive oil
- Juice and zest of half a lemon
- 1/2 tsp salt
1. Preheat oven to 350 degrees.
2. Season each side of the steak with salt and allow them to sit for 15 minutes.
3. Add garlic, rosemary and a small bit of olive oil to a mortar and pestle. Grind the ingredients to a paste.
4. Using string or a rubber band, tie the bunch of thyme together at one end to form a brush. Place the leafy end in the garlic/rosemary paste and pound slightly to release some of the leaves, but make sure the brush stays in tact.
5. Remove the thyme brush from the mortar and set it aside. Add 2 tablespoons olive oil to the paste, mix well and set aside.
6. Place the cherry tomatoes on a baking paper-lined baking sheet, drizzle with honey and sprinkle with salt. Place in oven for 8 to 10 minutes until shriveled.
7. While the tomatoes cook, prepare the Salsa Verde in a blender or food processor. Add all the ingredients except for the oil. Start the machine and add the oil gradually as needed. Squeeze the juice of half a lemon into the mixture and season with salt and pepper to taste.
8. Preheat a griddle to high heat. using the thyme brush, brush both sides of each steak with the garlic/rosemary oil.
*9. Add the steak to the hot griddle. Turn them every 15 seconds, basting with the thyme brush and herb oil every single time they are flipped.
10. When steaks are done, let them rest covered with aluminum foil for 5 minutes to seal in all the juices. Serve with the roasted tomatoes and topped with a spoonful of Salsa Verde.
*Special note: Step 9 is the most important step to cooking this steak perfectly. By flipping them every 15 seconds, it creates a nice flavorful crust on the outside while preserving the inside of the meat so it stays juicy and tender. To get a nice crisscross grill pattern on the meat, flip and cook the meat one direction for about 60 seconds and then turn it 90 degrees and flip and cook for an additional 60 seconds total.