Butcher’s Steak With Leafy Greens Salsa Verde

By Alison Roman

Butcher’s Steak With Leafy Greens Salsa Verde
Michael Graydon & Nikole Herriott for The New York Times
Total Time
30 minutes
Rating
4(627)
Comments
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Butcher’s steak is the name of a specific cut of steak, also known as hanger steak (and, occasionally, bistro steak). It’s a cut that hangs off the cow’s diaphragm, resulting in a steak that has the beefy flavor of a short rib, the fat marbling of a rib-eye and the tenderness of filet mignon. There is only one per animal, making it somewhat exclusive but not especially expensive. It is also a term used for the secret-ish cuts typically available only to butchers and restaurants; but a good butcher will gladly help you unlock those secrets. Other lesser-known, surprisingly affordable cuts that work well here include boneless short ribs, Denver steaks and center-cut top sirloin. These cuts are great with little more than salt and pepper, so you can truly assess their flavor. But a tangy, garlicky salsa verde made from dark leafy greens doesn’t hurt. Serve with a squeeze of lemon and a bowl of salty potato chips for a truly faux-bistro experience.

Featured in: Bringing the Bistro Home

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Ingredients

Yield:4 servings
  • 1½pounds hanger, thick skirt or flat-iron steak
  • Kosher salt and freshly ground black pepper
  • 6scallions
  • ½small bunch kale, Swiss chard, collard greens or mustard greens, leaves and stems very finely chopped (about 2½ cups)
  • 1garlic clove, finely grated
  • ⅓cup olive oil
  • 1tablespoon canola or grapeseed oil
  • 1lemon or lime, halved
  • Flaky salt
  • Potato chips (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

470 calories; 35 grams fat; 9 grams saturated fat; 1 gram trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 35 grams protein; 590 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season steak well with salt and pepper and set aside.

  2. Step 2

    Cut 4 of the scallions into 2-inch pieces; set aside. Finely chop remaining scallions and add to a medium bowl with kale, garlic and olive oil; season with salt and pepper. The mixture won’t exactly be saucy yet, but as it sits the kale will soften and loosen up.

  3. Step 3

    Heat canola oil in a large skillet over medium-high heat. Add steak and cook, without moving it, until deeply golden brown on one side, 3 to 5 minutes.

  4. Step 4

    Flip steak and continue to cook until equally browned on that side, another 3 to 4 minutes. Transfer salsa verde to a large plate, and place steak on top. Add remaining scallions to the pan, letting them sizzle in the leftover fat. Season with salt and pepper and cook until they're wilted and lightly charred, 2 or 3 minutes.

  5. Step 5

    Let steak sit 5 to 10 minutes to allow it to rest and juices to mingle with the salsa verde.

  6. Step 6

    Slice the steak and return to plate with salsa verde. Top with seared scallions. Squeeze lemon or lime over everything and sprinkle with flaky salt. Serve with potato chips, if you like.

Ratings

4 out of 5
627 user ratings
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Comments

JRH

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

KMA

Scallions Kale Garlic does not equal salsa verde.

Terri

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!

Joanna

A great recipe for the less common cuts we get in our meat share. I add a TBSP of capers (chopped) and a TSP of sherry vinegar to the salsa - gives it the acid boost it seems to need. Prefer cavolo nero but I do remove the center stems. Reduce the EVOO

Kristen

I really enjoyed the kale salsa, however, 1/3 cup olive oil was too much. Also, next time I will cut the kale smaller. Overall great, easy dish.

Anna

Steak was perfect (marinated ~1hr in soy sauce, garlic, balsamic vinegar, s&p). Salsa verde needed some acid - squeezed half a lemon and it was great.

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