Nothing says “I love you” like a hearty home-cooked meal. Impress your valentine (or pal-entine!) by serving up this lean beef feast from the Beef Checkoff. If you’re anything like us, you’re probably feeling pretty saucy this month, and this Italian salsa verde is the perfect beef complement to spice up your romantic evening.
Total Recipe Time: 35-40 minutes
Makes 4 servings
1 to 1-1/4 pounds beef (top sirloin center filets), cut 1 inch thick
3 cloves garlic, divided
1 large lemon
1/2 teaspoon pepper
1/4 cup packed fresh parsley leaves
2 tablespoons drained capers
2 tablespoons olive oil
What to Do:
- Grate 1 tablespoon peel and squeeze 1 tablespoon juice from lemon. Mince 1 clove garlic. Combine minced garlic, lemon peel, and pepper; press evenly onto beef steaks. To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Meanwhile, prepare salsa verde. Place remaining 2 cloves garlic in food processor container, cover, and process until finely chopped. Add lemon juice, parsley, capers, and olive oil. Cover and process until well blended, stopping and scraping side of container as needed.
- Carve steaks into slices and season with salt, as desired. Serve with Italian salsa verde.
Test Kitchen Tips:
Salsa verde can be prepared in blender or by hand. To prepare in blender, combine remaining 2 cloves garlic, lemon juice, parsley, capers, and olive oil in blender container. Cover; process until well blended, adding 1 to 2 tablespoons water, as needed for desired consistency, stopping and scraping side of container as needed. To prepare by hand, mince remaining 2 cloves garlic, parsley and capers. Combine parsley mixture with lemon juice and olive oil in small bowl.
Nutrition information per serving: 214 calories; 11 g fat (2 g saturated fat; 7 g monounsaturated fat); 67 mg cholesterol; 130 mg sodium; 2 g carbohydrate; 0.4 g fiber; 27 g protein; 5.4 mg niacin; 0.6 mg vitamin B6; 3.2 mcg vitamin B12; 2.9 mg iron; 28.6 mcg selenium; 6.4 mg zinc; 2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.