Strip Steaks with Walnut, Parsley and Caper Sauce | Christopher Kimball’s Milk Street

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Milk Street Recipe

Strip Steaks with Walnut, Parsley and Caper Sauce

30 minutes

Strip Steaks with Walnut, Parsley and Caper Sauce

From the Languedoc-Roussillon region of southern France, aillade is an emulsified sauce of nuts, garlic and oil. It’s not uncommon to find versions that call for almonds or pistachios, but here we use the traditional walnut. Aillade is undeniably rich, so to lift its flavor and make a delicious accompaniment to simple seared steak, we add lemon zest and juice, capers and a good amount of parsley. We also keep the texture rather coarse and thin the consistency with water.

4 to 6

Servings

Tip

Don’t put unchopped nuts and parsley into the food processor. A cursory chop before grinding ensures the sauce has a uniform texture. Also, don’t use extra-virgin olive oil to sear the steaks, as its smoke point is too low. Use grapeseed or other neutral oil to achieve the best browning and to avoid the off flavor of overheated olive oil.

30 minutes

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