Butcher’s Steak With Leafy Greens Salsa Verde

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.

Try to get a uniformly somewhat piece of meat. Thickness should not be more than inch and a half if possible.

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.