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.
At Home
With Talal
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