Grilled Lamb Steaks With Salsa Verde
20m prep 10m cook 40m ready
Grilled lamb steaks with a bright, herbaceous salsa verde. The grilling reduces gaminess, and the salsa verde adds a fresh, spicy kick.
Ingredients
- 473 ml fresh Italian parsley stems removed
- 29.6 ml freshly squeezed lemon juice
- 29.6 ml apple cider vinegar
- 29.6 ml chopped shallots chopped
- 0.5 medium jalapeño pepper seeds and membrane removed, chopped
- 14.8 ml chopped fresh mint chopped
- 2 clove garlic crushed
- 4.93 ml capers
- 4.93 ml chopped fresh oregano chopped
- 1.23 ml kosher salt
- 118 ml extra-virgin olive oil
- 4 lamb steaks
- 9.86 ml extra-virgin olive oil
- 9.86 ml Savory Rub
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 142 mg
- Iron: 2.15 mg
- Magnesium: 30.8 mg
- Phosphorus: 162 mg
- Potassium: 430 mg
- Zinc: 1.84 mg
Let's Cook
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Step 1.
To make the salsa verde, place the parsley, lemon juice, vinegar, shallots, jalapeño, mint, garlic, capers, oregano, and salt in a food processor. Pulse a few times to combine, then slowly drizzle in the olive oil while pulsing until the sauce is well chopped but not pureed. Set aside.
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Step 2.
Prepare the grill for direct cooking over medium-high heat. Coat each lamb steak with ½ teaspoon of olive oil, then apply ½ teaspoon of Savory Rub to both sides of each steak.
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Step 3.
Grill the lamb steaks over direct heat for 5 minutes. Flip and cook for another 5 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
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Step 4.
Remove the lamb steaks from the grill and let rest for 10 minutes. Drizzle the salsa verde over each steak before serving.
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