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Under 30 Minutes

Under 30 Minutes

Pan-Seared Steak with Salsa Verde

Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.

  • prep: 25 mins
    total time: 25 mins
  • servings: 1




  • 1/3 cup flat-leaf parsley, coarsely chopped
  • 1 tablespoon small capers, rinsed, finely chopped if large
  • 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 to 8 ounces and 1 inch thick)
  • 4 ounces green beans, ends trimmed


  1. Step 1

    For the salsa verde: In a small bowl, mix together parsley, capers, shallot, vinegar, mustard, and 1 tablespoon water; season with salt and pepper.

  2. Step 2

    For the steak: In a small skillet, heat 2 teaspoons of the oil over medium-high. Season steak generously with salt and pepper. Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. Remove steak from pan; let rest 5 minutes. Serve with sauce.

  3. Step 3

    For the green beans: Meanwhile, in a 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 a plate, and drizzle with remaining teaspoon oil. Season with salt and pepper.

Everyday Food, July/August 2006



Reviews (1)

  • 22 May, 2008

    it is very easy tastfull and filling.i do it often