Steak with Salsa Verde
Courtesy of Food Network Kitchen
1 small garlic clove, minced
2 tsp. The Spice Hunter Mexican Seasoning
2 Tbsp. red wine vinegar
2 strip steaks (about 1 inch thick), about 1½ lbs. total, trimmed of excess fat and halved
2 Tbsp. The Spice Hunter Steak & Chop Grill & Broil Blend
¼ cup sliced fresh flat-leaf parsley
½ cup sliced fresh cilantro
¼ cup hazelnuts, toasted, skinned, and chopped
¼ cup plus 1 Tbsp. extra virgin olive oil
Heat a grill or broiler to medium-high.
Mix the garlic, Mexican seasoning, and vinegar in a medium bowl. Let sit while you cook the steak.
Rub 1 Tbsp. oil all over the steaks, then generously season with salt. Rub with the Steak & Chop Grill & Broil Blend to coat.
Grill or broil the steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer to a cutting board to rest 5 minutes. While the steak rests, stir the parsley, cilantro, hazelnuts, and remaining quarter cup of oil into the garlic mixture. Season to taste with salt.
Slice the steak and serve with the salsa verde.