Reverse Seared Steaks With Spicy Salsa Verde

Name: Reverse Seared Steaks With Spicy Salsa Verde
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Ingredients: 2-12 oz ribeyes; 2 tbsp canola oil; 2 tbsp butter; 1 clove garlic, peeled and smashed; 2 sprigs of thyme; ½ cup cilantro, chopped; ¼ cup parsley, chopped; 2 tbsp mint, chopped; 1 tsp thyme leaves; 2 scallions (white and light green parts), chopped; 1 jalapeño, diced; 1 clove garlic, minced; juice from 1 lime; 1 tsp sambal oelek or other hot sauce; ½ tsp cumin; salt and pepper, to taste; ⅓-½ cup extra virgin olive oil

by Sav | Lagom Eats

2 servings

50 min

These steaks with salsa verde are easy enough for a weeknight but fancy enough for a weekend! The fresh and spicy sauce brightens up the decadent steak! I used ribeyes, but you can use your favorite cut of steak. We are reverse searing these ribeyes so we can nail that perfect medium rare temperature! For best results, use a steak that is at least 1 inch thick and has some good marbling! Watch the video to learn how to make this easy steak dinner!

reverse seared steaks with spicy salsa verde

There is a variety of herbs in this salsa verde including parsley, cilantro, mint, thyme, and scallions, but you can use whatever herbs you want. Throw in some rosemary or even basil! This is the perfect recipe to use up all those leftover herbs that are going bad in your fridge.

Reverse Seared Steaks With Spicy Salsa Verde

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Recipe details

Yield 2 servings
Time spent: Prep time: 5 Minutes Cook time: 45 Minutes Total time: 50 min

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Ingredients

For the Steaks

2-12 oz ribeyes
2 tbsp canola oil
2 tbsp butter
1 clove garlic, peeled and smashed
2 sprigs of thyme

For the Spicy Salsa Verde

½ cup cilantro, chopped
¼ cup parsley, chopped
2 tbsp mint, chopped
1 tsp thyme leaves
2 scallions (white and light green parts), chopped
1 jalapeño, diced
1 clove garlic, minced
juice from 1 lime
1 tsp sambal oelek or other hot sauce
½ tsp cumin
salt and pepper, to taste
⅓-½ cup extra virgin olive oil

Instructions

Preheat oven to 225°. Place steaks on a cooling rack over a baking sheet. Season steaks all over with salt and pepper. Let come to room temperature for 30 minutes to 1 hour.
While the steak is coming to room temperature, make the salsa verde. Combine all ingredients into a mixing bowl and mix. Add salt and pepper to taste.
Once the steaks have come up to room temperature, bake until internal temperature reaches 115°-120° (for medium rare). How long will depend on the thickness of your steak. Mine took about 40 minutes. Once the steak reaches the desired temperature, take out of the oven and let rest for 5-10 minutes.
Heat a cast iron skillet over medium high heat. Once hot, add canola oil. Sear steaks on one side for 60-90 seconds. Flip and lower heat slightly. Place butter, garlic, and thyme in the pan. Baste the steaks with the butter for another 60-90 seconds. Take out steaks and slice. No need to rest again! Pour sauce all over steak and enjoy!

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Reverse Seared Steaks With Spicy Salsa Verde

Reverse Seared Steaks With Spicy Salsa Verde

Recipe details

Ingredients

For the Steaks

For the Spicy Salsa Verde

Instructions

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Reverse Seared Steaks With Spicy Salsa Verde

Reverse Seared Steaks With Spicy Salsa Verde

Recipe details

Ingredients

For the Steaks

For the Spicy Salsa Verde

Instructions

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