Grilled Sirloin with Salsa Verde

My friend Rich turned 40 on Saturday night and his lovely wife, Melanie, asked me if I would do the food for the party. Of course I said yes; it would be my gift to my #1 fan. Rich is all this chef ever needs. He loves my food and from what I hear, he goes on and on about it to everyone he knows. Thanks Rich for such wonderful kudos and Happy 40 buddy. It just gets better from here, as long as you have lots of wine or in your case, Bourbon!

 Make sure you let the meat rest a bit after it comes off the grill.

Make sure you let the meat rest a bit after it comes off the grill.

Grilled Sirloin with Salsa Verde on the side

I thought about several menus over the past 6 weeks since I knew I would be doing this party. As we got closer to the date the weather got hotter and hotter. Well with this chef dealing with being hot all the time because of menopause, I had to prepare things that could be room temp at the hottest. I knew I would melt if I didn't. All the cooking had to be done the day of the party by 7 a.m.. So I got up, fired up the grill and roasted, toasted and grilled what needed to be done early.  My brother-in law Andy came down for dinner one night and I made this salsa verde steak thing and he loved it. It was manly and seemed like a good choice for Rich.

I wanted Rich's food to be original for him since 40 is a milestone that deserves a good food memory. I tweaked it a tad and made it his own. Good work outta you boy! And Cheers to my # 1 fan!!!!!!

Serves 4 - Italian Salsa Verde

  • 1 fresh garlic clove
  • 1 tsp sea salt
  • 1/2 tsp fresh cracked pepper
  • 1 tsp fresh grated lemon peel
  • 4 tbsp fresh lemon juice (Do not use that bottled stuff here. That would be bad.)
  • 1/2 tsp crushed red pepper flakes or if you like it hot,
  • 1 fresh Serrano Chile de-stemmed, seeds and all
  • 1 cup Italian parsley
  • 12 basil leaves
  • 1 tbsp capers, drained or rinsed of salt, whichever you like
  • 3 anchovy filets, don't leave these out, you need them for richness and depth of flavor
  • 3/4 cup extra virgin olive oil

Put the first 6 ingredients into your food processor and whirl until it is pulverized well. Add the remaining ingredients and pulse about 6-10 times until it looks more like a salsa than a pesto. You should still be able to make out parsley and capers a bit. Set aside in fridge until needed. Make this at least 2 hours before. Bring up to room temp before serving along side the steak, or right on top - the way I like it.

  • 4 6oz. steaks cut at least 1 inch thick (I used filet for Rich's birthday, but you can use whatever steak you like, it's all good!)
  • 1 tbsp olive oil 1 tbsp fresh minced garlic s and p

Brush the steaks lightly with olive oil and rub with fresh garlic, salt and pepper. Heat the grill to screeching hot and grill the steaks to your desired doneness internal temp 125 degrees for medium rare. Let meat rest at least 10 minutes before cutting. Serve with Salsa Verde and a nice glass of??? Hhhmmm let me see, Pinot Noir!

Other things I served that evening: Bruschetta Bar with 6 kinds of Bruschetta to start and Pineapple and Basil Margaritas Grilled Pepper, Gorgonzola and Pesto Bruschetta Ricotta and Tomato Bruschetta Roasted Eggplant Bruschetta Nectarine, Point Reyes Blue Cheese and Savannah Bee Company Tupelo Honey Bruschetta White Bean and Sun Dried Tomato Bruschetta Along with some Hummus, Roasted Red Peppers and God knows what else? A ton of food Cilantro and Lime Slaw with Serrano Chile My Heirloom and Peach Salad already on this site Pasta Salad with Green Olivada Dressing and Fresh Tomatoes (from my garden) Local Melon Salad with Blackberries and Pistachios and Grated Ricotta Salata Grilled Chicken Legs with a Chopped Kalamata Olive and Arugula Salsa Along with dessert, some great people, a lot of laughs, fun stories and a few gifts of great Bourbon. A good time was had by all!


Posted on July 11, 2013 and filed under dinner menus.