Seared Strip Steak with Almond-Rosemary Salsa Verde
The salsa verde can be made up to a day ahead and refrigerated, but allow it to come to room temperature before serving. It's also good served with roasted poultry or fish, and is good as a sandwich spread. If your steaks have an extra-generous layer of fat, trim to be no thicker than ¼ inch. We liked the steaks medium-rare; keep in mind that they should be removed from the pan one stage shy of the desired doneness, as their temperature continues to rise as they rest.
Ingredients
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1
cup lightly packed flat-leaf parsley leaves
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½
cup sliced almonds, toasted and cooled
Directions

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