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The Milk Street Cookbook - Sillo

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Milk Street Recipe

Seared Strip Steak with Almond-Rosemary Salsa Verde

40 minutes

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.

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MAY 2020
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