Steak with Italian Salsa Verde and Veggies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled steak served with Italian salsa verde made from parsley, anchovies, and capers, accompanied by roasted potatoes and asparagus. A classic preparation that showcases quality beef with bright, briny condiments.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds flap steak (or skirt steak)
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp finely chopped fresh rosemary leaves (about 1 sprig)
- ½ cup finely chopped fresh flat-leaf parsley
- 1 tsp anchovy paste
- ⅓ cup extra virgin olive oil
- 1 tbsp capers (drained and roughly chopped)
- 1 tbsp red wine vinegar
- 1 tsp freshly grated lemon zest (about ½ a lemon)
- 1 tbsp lemon juice (about ½ a lemon)
- 2 cloves garlic (minced)
- ¼ tsp crushed red pepper flakes
- ¼ cup torn castelvetrano olives
- ½ lemon (for serving)
- 1 lb yellow potatoes (quartered)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tsp finely chopped fresh rosemary
- 1 bunch of asparagus (woody ends trimmed)
- 1 tbsp olive oil
- Salt
- Pepper
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 2096mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 696mg
- Calcium
- 101mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2096MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.