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Steak Verde
 
RecipeBeef Cuts
Steak Verde
Bone-in strip steak seasoned with garlic, grilled and topped with a piquant Italian verde sauce made with parsley, onions and capers. Try this! Signatures - Roast Beef Verde: For a warm weather appetizer or light entrée, serve thin slices of prepared roast beef with Verde Sauce and shaved Parmesan cheese. Accompaniments - Italian Vegetable Sauté: Peel garlic cloves and place in sauté pan; add olive oil to cover; simmer slowly until garlic is golden and tender; drain oil. Or use Verde Sauce combined with mayonnaise as a roast beef sandwich spread. Add summer squash and blanched green beans to pan; sauté until vegetables are tender. Try this! Signatures - Roast Beef Verde: For a warm weather appetizer or light entrée, serve thin slices of prepared roast beef with Verde Sauce and shaved Parmesan cheese. Accompaniments - Italian Vegetable Sauté: Peel garlic cloves and place in sauté pan; add olive oil to cover; simmer slowly until garlic is golden and tender; drain oil. Or use Verde Sauce combined with mayonnaise as a roast beef sandwich spread. Add summer squash and blanched green beans to pan; sauté until vegetables are tender.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Verde Sauce: 
1. To make Verde Sauce: Place parsley, olive oil, cocktail onions, capers and anchovy fillets in bowl of food processor; puree. Cover and reserve. Yield: 3-1/4 cups.
Parsley, chopped3 cups
Extra virgin olive oil2 cups
Cocktail onions, drained1 cup
Capers, drained1/4 cup
Anchovy fillets6
  
2. In bowl thoroughly mix garlic, salt and pepper. Season both sides of each steak with 1 teaspoon garlic mixture. Place in utility pan. Cover and refrigerate.
Garlic, minced1/2 cup
Salt2 tablespoons
Ground black pepper2 teaspoons
Beef Loin, Strip Loin Steaks, Short Cut, 1 inch thick (IMPS/NAMP 1179)24
  
3. For each serving, to order: Grill 1 steak to desired doneness. Plate steak and ladle 1 ounce Verde Sauce over steak. Garnish with 1 tablespoon tomatoes. Serve with Italian Vegetable Sauté.
Tomatoes, diced1 1/2 cups


Nutrition information per serving: 640 calories; 34 g fat(9 g saturated fat; 20 g monounsaturated fat); 203 mg cholesterol; 760 mg sodium; 3 g carbohydrate; 0.6 g fiber; 76 g protein; 30.1 mg niacin; 1.7 mg vitamin B6; 4.2 mg vitamin B12; 5.5 mg iron; 87.3 mg selenium; 13.9 mg zinc; 287.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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