2 Spring Onions, minced
3-4 tbsp Red Wine Vinegar
3 cups Parsley, roughly chopped
3 oz Castelvetrano Olives, pitted & roughly chopped
3 tbsp Capers, roughly chopped
½ lb New York Steak, Sirloin or Strip Steak
½ loaf Ciabatta (or your favorite sandwich bread)
Put spring onions in a bowl and cover with red wine vinegar. Let macerate for 5-10 minutes, then add parsley, olives and capers and mix to combine. Add enough olive oil and vinegar so that it’s a “drizzle-able” texture—just thicker than a pesto. Salt to taste and set aside.
Place a cast-iron pan over high heat. Pat steak dry and season liberally with salt and pepper. When the pan is very hot, place the steak in the pan and cook for about 2 minutes per side (the internal temperature should read 140°F for medium-rare). Remove from heat and let rest for a few minutes, then slice against the grain.
Oil or butter thick pieces of ciabatta and toast them to your favorite level—we like a bit of char on ours! Then slather toast with salsa verde, pile it high with steak and enjoy.