Beef, Broccolini, and Bread Salad with Salsa Verde
Robust, briny, and herbaceous, Italian-style salsa verde usually gets spooned over vegetables and meats at the table, but it works beautifully as a marinade too.
- Time: 160 min
Source: Sunset Magazine
Ingredients
- SALSA VERDE
- garlic cloves
- anchovy fillets
- loosely packed flat-leaf parsley sprigs
- capers
- extra-virgin olive oil
- white wine vinegar
- teaspoon kosher salt
- teaspoon pepper
- STEAK AND SALAD
- pounds boneless New York strip steaks, fat trimmed
- pounds broccolini, ends trimmed
- slices pain au levain or other rustic bread
- tablespoons olive oil
- qts. loosely packed watercress sprigs