STEAK WITH PIQUANT ITALIAN SALSA VERDE

Ingredients: 

• 1/2 cup flat-leaf parsley leaves
• 1/2 cup basil leaves
• 2 cloves garlic
• 2 tablespoons capers, drained
• 1 anchovy fillet, cut into pieces
• 1 cup extra virgin olive oil
• 2 tablespoons fresh lime juice
• Sea salt, to taste
• Freshly ground pepper, to taste
• 1 1/2 pound sirloin steak
• 5 cups baby field greens

Method: 

In a food processor, purée parsley, basil, garlic, capers and anchovy fillet. Scrape down the sides of the bowl. Slowly add olive oil, pulsing until completely combined. Add lime juice and pepper. Process until blended and the sauce is smooth. Taste and adjust seasoning. The anchovy will contribute salt, so additional salt may not be needed. Set sauce aside. 

Season the steak with salt and pepper and grill, broil or pan fry to your liking. Slice it thinly and drizzle with salsa verde. Serve over greens.

More Info: 

PER SERVING:Serving size: sirloin and field greens (About 7oz/192g-wt.), 240 calories (80 from fat),9g total fat, 3.5g saturated fat, 140mg cholesterol, 370mg sodium, 2g carbohydrate (1g dietary fiber, 0g sugar), 37g protein

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