Saturday, March 29, 2014

More Stove Top Grilling

Another day. another meal and today it's grilled beef flank steak and potatoes. I served the steak with with one of my favorite sauces, Salsa Verde. It's a blended sauce of Italian parsley, garlic, capers, lemon juice and plenty of extra virgin olive oil. Tangy and flavorful, and great with meats or fish.

Grilled and ready to Slice
Pan Roasted Red Potatoes with Rosemary and Garlic

Steak and Potatoes with Salsa Verde

Salsa Verde
1 bunch Fresh Italian parsley
3 cloves garlic
1/2 cup capers, drained
Juice from 1 lemon
Fresh Cracked Pepper
1 cup extra vireo olive oil

1. Blend all ingredients till smooth.

Note: Salt is not necessary because of the salty brined capers.

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