Tonight we celebrated our one-year anniversary of moving to San Diego from New York City. We had originally planned to dine out for the occasion, but given all the social and political turmoil, we lost our appetites. We’re saddened by what’s going on, but nevertheless we wanted to mark the occasion and, at least for the moment, leave political furor behind.
Eventually, we opted for a quiet celebration at home and chose to make a recent recipe from the New York Times for a hanger steak with a salsa verde that touted the wonderful flavor that could be obtained from a value cut of beef with a salsa verde made from kale, scallions, a modicum of grated garlic, salt and olive oil.
Alas, I could not find the recommended hanger steak or any other of its value-priced alternatives at my local market. But mirabile dictu, choice rib-eye steaks were on sale at a price even cheaper than any of the recommend value cuts.
As has happened before, I did not think the this evening’s meal was going to be subject of a post so we took no photos of the prep or even of the finished dish. But as we completed dinner and reflected on how this leafy-greens salsa enhanced the steaks, my husband snapped a photo of me smiling over the remains of the meal.
The sauce requires a minimum of preparation: Cut 4 scallions into 2-inch pieces; set aside. Finely chop 2 or 3 additional scallions and add to a medium bowl with 2 1/2 cups of finely chopped kale, finely grated garlic clove and 1/3 cup of good olive oil; season with salt and pepper.
When the steaks are almost done, spread the sauce on plates. (The kale will have softened some.) When the steaks are done, place them over the salsa and let them rest, during which time the juices from the steak will marry with the salsa. While the steaks rest, lightly char and season the set aside scallion slices the meat’s remaining fat. Top the steaks with the charred scallions and a squeeze of lemon juice.
Here’s a link to the recipe online that includes directions for cooking the meat.