Yield: Yields 1 cup.
This smooth herb sauce is more like a pesto than a traditional salsa verde. It’s delicious with anything grilled: fish, shellfish, chicken, pork, beef, and even vegetables. I use red chile flakes for heat and round out that heat with freshly ground black pepper.
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Love it! This is one of my go-to recipes for company, in which case I use it with flap meat, skirt steak, flank steak, etc. It gets rave reviews to the point that new people who come to work where I do approach me saying they've heard about my great steak and can they have the recipe. In non-company situations, I've used it on chicken as well. I like being able to make it ahead of time, adding one final ingredient (vinegar) before serving, and one of the things I like best about the sauce is how well it keeps in the fridge. I have saved it for months and still had it be super tasty, albeit the colors may not be as vibrant as when fresh.
I love serving this dish for guests, because it's impressive, yet it allows me to prepare much of the meal ahead of time so that I don't spend all of my time in the kitchen. In the past, I've occasionally had to make this with a cut of meat my butcher calls "flap meat" (he says it's often used for fajitas), because skirt has not always been available. Both cuts of meat have turned out well. I always serve this in the summer months when juicy heirloom tomatoes are available, because they are such a great partner for the salsa verde. Also, I usually have a little of the salsa verde left over. I freeze it for future use on grilled swordfish steaks, and it's divine.
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