Updated: Jul 22
As I'm writing this, even I'm surprised that we had such an elegant meal on a Tuesday with wine no less.
Although the steak looks pretty yummy and the potatoes and golden and crisp, I want to talk about my salsa verde.
I gathered a generous amount of parsley, capers, a Serrano pepper garlic, and anchovies. I ran my knife through them multiple times, until I received a consistent cut on all the good things. I squeezed half a lemon, coated them in olive oil and some salt. While I prepared the steak and potatoes, these flavors began to mingle.
Not pictured here is the bowl of extra salsa verde that we generously coated the potatoes and steak with.