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Feast on Grilled Steak with Salsa Verde, where a perfectly-seared crust meets a tangy herbal drizzle, paired with crispy, roasted potatoes, and charred romaine for a variety of bold flavors. It's a steakhouse twist that can't be missed!

Zoya Biglary
Zoya Biglary is changing the world of plant-based raw fish one sea algae at a time. She is a first generation American Persian woman, aka the "fruity Persian," who tells engaging stories about her life while showing off her impressive fruit-cutting skills.
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1HR 30MINS
Total Time
Ingredients
Servings
4
us / metric
Ribeye Steak

1.5 lb
Boneless Ribeye Steak

to taste
Kosher Salt

2 Tbsp
Avocado Oil

to taste
Finely Ground Black Pepper

4 Tbsp
Unsalted Butter

4 cloves
Garlic, roughly smashed

2 sprigs
Fresh Thyme

2 sprigs
Fresh Rosemary

to taste
Sea Salt Flakes
for finishing
Italian Salsa Verde

4 Tbsp
Italian Flat-Leaf Parsley, chopped

4 Tbsp
Scallions, thinly sliced

2 Tbsp
Fresh Mint, chopped

2 Tbsp
Capers, drained, roughly chopped

2 cloves
Garlic, minced

1
Red Fresno Chili Pepper, deseeded, minced

4 Tbsp
Red Wine Vinegar

1/2 cup
Extra-Virgin Olive Oil

1/2 tsp
Kosher Salt

1/2 tsp
Crushed Red Pepper Flakes
more to taste
Roasted Potatoes

3 cups
Small Mixed Baby Potatoes

4 cloves
Garlic, roughly smashed, peeled

2 sprigs
Fresh Thyme

2 sprigs
Fresh Rosemary

2 Tbsp
Extra-Virgin Olive Oil

2 Tbsp
Unsalted Butter, room temperature

to taste
Kosher Salt

to taste
Freshly Ground Black Pepper
Grilled Romaine

2 heads
Romaine Lettuce, cut lengthways

3 Tbsp
Extra-Virgin Olive Oil

to taste
Kosher Salt

to taste
Freshly Ground Black Pepper

1/2 cup
Grated Parmesan Cheese, finely grated