JOIN! 12 Weeks for $1

Strip Steaks with Walnut, Parsley and Caper Sauce

4 to 6 Servings

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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



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


  • ½

    cup walnuts, roughly chopped

  • 2

    tablespoons fresh oregano, roughly chopped


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Eileen D.
March 16, 2023
How to elevate the simple steak
So simple, easy to prepare and yummy. Wonder what if it would work as a pesto for pasta or crostini?
sandi j.

This recipe showed up the day we were actually grilling strip steaks so it was a no brainer to try it. I don't usually have walnuts so I substituted pecans. What a great sauce. We used the leftover sauce the next night on grilled chicken thighs/legs and it was great on that too. Definitely will make this sauce a lot. We might try it on pork chops next. Thank you for an awesome recipe that will be used many times. We have been smoking our own pecans and almonds so next time I might put in the smoked ones as a variation.

Jennifer B.

The picture doesn't do this superb dish justice. Absolutely delicious, and much more attractive than the MS photo gives credit