Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
Abby Hocking / Food & Wine

How to Make It

Step 1    

Make the salsa verde In a food processor, combine the parsley, peperoncini, garlic and oregano and pulse until very finely chopped; scrape down the side of the bowl as needed. With the machine on, gradually add the olive oil until incorporated. Scrape into a medium bowl and season with salt.

Step 2    

Make the salsa roja In a medium bowl, whisk the olive oil with the garlic, pimentón, cumin and cayenne and season generously with salt. 


Step 3    

Grill the steaks Season the steaks 
generously with salt and pepper and 
let stand for 15 minutes. Light a grill and 
oil the grate. Grill the steaks over moderately high heat, turning occasionally, until lightly charred, about 4 minutes per 
side for medium-rare. Let rest on a carving board for 5 minutes, then carve 
off the bone and serve with the sauces.

Make Ahead

The salsas can be 
refrigerated separately overnight. Bring to room temperature before serving. 


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