Herb-Crusted Steak with Salsa Verde from Ojai Roots Farm Shop and Wine Garden

“The salsa verde adds brightness and balance, making it especially good with the Aeris Centennial Mountain Vineyard Bricco Rosso Sonoma County CA 2019. We make this with our own pasture-raised beef when available, but any high-quality local meat works.” Chef Rob

Ingredients

For the steak

• 1½–2 lbs steak (ribeye, New York strip, or sirloin)

• 1½ tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 tbsp olive oil

For the herb crust

• 2 cloves garlic

• 1 cup fresh herbs (parsley, cilantro, basil, or a mix)

• Zest of 1 lemon

• 2 tbsp extra virgin olive oil

For the salsa verde

• 1 cup finely chopped parsley

• 1 tbsp finely chopped capers

• 1 small shallot, minced

• 1 tbsp red wine vinegar

• ⅓ cup extra virgin olive oil

• Salt and pepper to taste

Instructions

1. Bring the steak to room temperature (about 30 minutes). Season generously with salt and pepper

2. Heat a grill or cast-iron pan over high heat. Add olive oil and sear the steak until deeply browned, 3–5 minutes per side depending on thickness and desired doneness

3. Transfer steak to a cutting board and let rest at least 10 minutes

4. Meanwhile, make the herb crust: finely chop garlic and herbs, then mix with lemon zest and olive oil

5. Make the salsa verde by stirring all ingredients together and season to taste

6. Slice steak against the grain. Spoon herb crust over the warm steak and serve with salsa verde on the side

Pair with simple roasted vegetables or good bread, olive oil and flaky sea salt