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Grilled Steak with Salsa Verde Board Dressing

In this recipe, inspired by chef Adam Perry Lang’s technique, cooked steak is sliced on a seasoned cutting board instead of being marinated first. The salsa verde is based on the Italian classic.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
680 calories per serving


> 2 lbs boneless ribeye steaks, trimmed
> 2 tbsp fresh parsley leaves
> 2 tbsp fresh cilantro leaves
> 1 tbsp fresh mint leaves
> 1 tbsp fresh dill
> 1 tbsp capers, drained
> 1 clove garlic
> 1/2 tsp lemon zest
> 1/3 cup olive oil


Set grill to medium-high. Pat steaks dry and season with salt and pepper. Grill steak with grill lid closed until medium-rare, flipping halfway through, about 4 minutes per side.
Meanwhile, on a cutting board, chop herbs, capers, garlic and lemon zest. Add oil and stir together gently on cutting board.
Place grilled steaks on top of cutting board sauce. Let steaks rest 1 to 2 minutes. Thinly slice steaks against the grain, letting hot meat juices mix with board sauce. Add salt and pepper to taste and serve immediately.

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