Butcher’s Steak With Leafy Greens Salsa Verde Recipe (2024)

Actually...if it's green and a sauce then it does equal salsa verde

Scallions Kale Garlic does not equal salsa verde.

Ok. I made this tonight with a slight variation. This is basically hanger steak with Chimichurri which is what I did. Awesome. The other variation was that instead of potato chips, I made crispy fried potatoes with fried onions and parsley from Alison Roman's Dining In cookbook. DELISH!

Sometime, ask your butcher for chuck eye steaks. Only 4 per animal, 5-6 oz, cut from next to delmonico. Tender and flavorful. Yum!!!

Dumb question on hanger steak (one of my favorite cuts). Do you cut out that big tendon that goes down the middle before you cook it? I usually do but feel that I am losing some of the meat when I do.

I have used Flat Iron cut for steak as my first choice for many years. It has all the qualities you would want. It is tender and full of flavor. It can be pan grilled on the stove,broiled or grilled outside. It cooks quickly and does not require at lot of seasoning. It does produce a fair amount of juice. Any left over can be sliced thinly and used in a steak salad.

In France a hanger steak is always prepared by the butcher to remove the menbrane in the middle ,then the 2 pieces of meat aresliced open like an open book . It is called an onglet.

i think the main point here (regardless of whether it's a chimmichurri, salsa verde, or whatever) is that the hot, juicy, well-seasoned meat placed on top of the greens to rest, softens, flavors, and seasons the greens beautifully. i have also done this with chicken....equally fabulous.

I concur 100%! None of these greens has any flavor, whereas parsley, cilantro, mint, oregano do in real chimichuri.

Made this with skirt steak, which is not my favorite but my butcher didn't have flat iron. I think it would work with any similar cut including flank. I didn't have kale so I substituted arugula mixed with spinach. The salsa is more of a wilted salad and the flavor of the peppery arugula and green onions were wonderful with the steak.

That's why they call it "leafy greens salsa verde"

The COOP had very beautiful baby kale which tempted me to try this recipe. It delighted the taste buds with every bite. Each ingredient was distinctive and perfectly balanced. I haven't eaten a steak in many years, but it was absolutely perfect on top of the kale. A perfect example of beauty and simplicity.And as to the description of salsa being questioned-language is constantly evolving. I find the description charming and apt.

It’s a green sauce, seems to add up.

Since kale can be bitter, I massaged it after chopping.

I wasn’t sure about the kale, but this was fantastic. I made as written and served with “melting potatoes” from Smitten Kitchen. Felt very fancy for a lazy stay-at-home Saturday! Highly recommend.

Added half of a lime- juice

The best part of this recipe is the kale salsa verde, the kale really softens when chopped finely and mixed with olive oil, garlic and salt. Let it sit for an hour at least. But the hangar steak needs help. I seasoned it for 3 hours in the fridg with salt, ancho, coriander and sugar, then grilled it for 4-5 minutes per side. Rested it for 10 minutes and sliced it thinly and served atop the salsa verde. Fantastic! Some crispy potatoes and Cabernet and we were in heaven.

Definitely felt that the "salsa" needed some acid in the mix and a lot more garlic, and maybe some chili flakes to give it some flavor. The splash of lemon did very little to add some perk to the basically bland, raw, chopped greens.

This recipe is really, really good. I sliced up a couple of Fresno peppers and added them alongside the green onions after the steak had cooked for a bit of a kick. Otherwise prepared it exactly as written. Super simple, great way to let high quality ingredients shine.

Delicious but cook the steak outside - otherwise smoke alarms go off!!

I love this recipe. Made it with Swiss Chard. I massaged it a little with the oil and salt. Added zest of one lime which brought the flavor up significantly. At the end I topped it with squeezed lime and some toasted crispy fried onions (like the ones that people put on old fashioned green bean casserole)

Is this the cut also known as Teres Major?

Hatch green chilis are in season late summer and available at most SW grocers. Roast them under you broiler and peel then freeze them for use year round. Freshly roasted (under a broiler) tomatillos, garlic, jalapeño peppers (to taste) added to fresh cilantro diced into the kale or greens will give the “salsa verde” flavors that SW cooking purists might be craving.

This is a fabulous& easy go-to company meal! I’ve made it many times and my only addition is to sous-vide the steak (flap steak is my favorite) @134 deg for 1 hour, dry off, then sear. Potato chips essential - toasted baguette to sop up juices works excellently, too.

Sensational. My only tweak was to add lemon to the dressing so that the acid helped soften the Collard greens I used. The dressing was surprisingly flavorful - garlic and scallions uploaded flavor to the steak perched on top. Would add half a jalapeno to give it heat. A nice switch from the asian flavorings i usually marinate with.

Gave this a crack with kale. I love kale, but this did it no favours unfortunately. Thankfully the steaks I got were delicious. I agree with other comments, as it is the ‘sauce’ lacks depth. I would try again but I will leave my 4 scallions out of the sauce, cut in half and grill them, then finely chop and add to the sauce before cooking the steaks next time.

Cast iron preheated for 5. Flat iron 1.75 lbs. 5 minutes and 3 minutes. 2 heads lacintino kale and doubled dressing. Gordon estate cab 2018 Columbia valley. Kettle sea salt chips

Used the suggestion to add lime zest to the green salsa. Was very good and would make again.

If you have any leftover leafy greens salsa verde leftover, use it the next day on top of Alison Roman’s broth beans. Add lemon and scallion…amazing.

This is Alison Roman brilliance! Hot steak resting on kale to wilt is less work yet maximum flavor! Oh those seared scallions are uber-delicious!I love hangar steak and generally marinate and grill, so I marinated, which was a mistake with this preparation: since the steak is wet, it will not sear well. I ended up placing in hot oven after a failed searing attempt in cast iron pan, where it cooked (in an embarrassingly long time of about 20 minutes).I will return!