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Milk Street Recipe

Strip Steaks with Walnut, Parsley and Caper Sauce

30 minutes

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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

Reviews
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


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