Grilled strip loin with salsa verde
with l'épicier
- Preparation 15 min
- Cooking 10 min
- Servings 2 to 4
- Freezing I do not suggest
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🥩 My favorite Italian-Québécois combo, in collaboration with L’Épicier
This recipe was born from my trip to Italy where I tasted unforgettable salsa verde. I knew I absolutely had to make my own version and pair it with my favorite cut of meat: the New York strip loin. It’s also a collaboration with l’épicier. It takes a mental load off because I always have everything on hand. All I have left to do is cook and have fun. The quality of their triple A and Prime Angus meats is just mind-blowing. The combo of well-seared strip loin, herby salsa verde and pecorino shavings on top is an Italian-Québécois trio that wows guests every single time.
🌿 Two tricks for flawless execution
First trick, the mistake I made the first time: don’t put the thick parsley stems in the salsa verde. They give an unpleasant stringy texture and too herby a taste. Take the time to remove the thick stems and keep almost only the leaves. Second trick: cooking the strip loin is mathematical. For a 1 ½ inch (3.8 cm) thick steak at maximum BBQ heat, my foolproof technique is 2 minutes, 45-degree rotation, 2 minutes, flip, and repeat. Total 8 minutes for a steak that comes out at 130°F on the meat thermometer, which gives you medium-rare after the 5-minute rest under aluminum foil. If your steak is thicker, continue with indirect cooking on the cold side of the BBQ until reaching the desired temperature. Fun fact: the first time I tested this recipe, it was so good that I ate the steak at 10 AM, right after taking the photo. I wasn’t supposed to, but the pecorino-salsa-fleur de sel combo was too perfect to resist.
🏡 Perfect summer recipe, ideal for entertaining
This recipe for 2 to 4 people (depending on appetites. Me alone, I could easily devour a whole 1 ½ inch steak), it’s exactly the kind of Saturday night dinner that transforms an ordinary evening into a feast among friends. Perfect for a birthday, summer BBQ or simply to impress without breaking your head. Everything is super easy to prepare ahead: the salsa verde can be made the day before (it’s even better the next day), your pecorino shavings too, and all you have left to do on the day is cook the meat. Pair this with my arugula salad with white balsamic and you’re in business. It’s more of a summer recipe, but in winter, serve it with beautiful roasted baby potatoes. It’s just as mind-blowing.
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🌿 Parsley without the thick stems, lesson learned the hard way
My mistake the first time: I put the leaves AND the thick parsley stems in the food processor. Result: unpleasant stringy texture and too herby a taste that dominated the sauce. Take the time to pinch each stem and keep almost only the leaves. A few thin stems are fine, but thick stems, never.
🥩 1 ½ inch strip loin, ideally triple A or Prime Angus
I prefer a 1 ½ to 2 inch thick strip loin because it’s just better. The marbling speaks, the cooking is more uniform, and you have less chance of screwing it up. Triple A, Prime, Angus. Aim for the best quality your butcher offers. With L’Épicier, I open my freezer, take out the piece, let it thaw slowly and it’s game over.
🌡️ Meat thermometer for perfect cooking
For a 1 ½ inch steak at maximum BBQ heat with my 8-minute technique (2-rotation-2-flip-2-rotation-2), remove the meat at 130°F on the thermometer. During the 5-minute rest under aluminum foil, the temperature will continue to rise to reach the ideal medium-rare. If your steak is thicker or if you want it more cooked, switch to indirect heat on the cold side of the BBQ until reaching the desired temperature.
🧀 Pecorino rather than classic parmesan
For this recipe, I tested pecorino romano instead of parmesan, and the result is even more mind-blowing. Pecorino is made from sheep’s milk, so it’s saltier and more complex. The shavings made with a peeler over the hot steak melt slightly and bring a salty punch that perfectly complements the salsa verde. Parmesan or Grana Padano also work.
🤖 Food processor in pulses, not continuous running
The goal of salsa verde is a rustic texture, not a smooth puree. Pulse for about a minute in several short pulses, stopping to scrape the sides of the bowl between each. You’re looking for visible pieces of herbs and capers. I also roughly chop my garlic before putting it in the processor. It gives it a head start to avoid forming a big clump in the sauce.
🫙 Everything can be prepared ahead, perfect for entertaining
The salsa verde keeps three to four days in the fridge in a hermetic Mason jar and becomes even better the next day. The pecorino shavings can also be made ahead and kept in an airtight container. All you have left to do on the day is cook the meat. Ideal for stress-free entertaining.
🥪 Leftovers: grilled cheese with raclette cheese + salsa verde
If you ever have half a steak left after the meal, don’t eat it cold plain. Make yourself an insane grilled cheese with raclette cheese and salsa verde. Thinly sliced steak, melting raclette, salsa verde on top, all in two well-buttered slices of bread grilled in the pan. Definitely the best possible use of leftovers.
🌶️ Plain steak or with favorite spice blend
On the basic recipe, I just put salt and freshly ground pepper to let the meat speak. But if you want to push it further, add your favorite BBQ spice blend or a lemony blend. Both complement the salsa verde well without masking it.
✅ What to serve with my grilled strip loin with salsa verde and pecorino?
My favorite accompaniment for this recipe is my salade de roquette au balsamique blanc which brings the fresh and peppery side that balances the richness of the steak. In winter, beautiful roasted baby potatoes make a perfect base. To push the Italian side all the way, accompany with my Panzanella with arugula and fennel or my Burrata, Peach & Tomato Salad with Honey Dressing. And for a really hearty meal, add my Italian sausages, dried tomatoes and arugula risotto.
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Strip loin
- 2 beef strip loins (New York strip) about 3.8 cm (1 ½ inch) thick
- Olive oil
- Salt and freshly ground pepper
- Fleur de sel (for serving)
- Pecorino romano shavings (or parmesan, or Grana Padano), for serving
Salsa verde
- 1 cup (250 ml) tightly packed flat-leaf Italian parsley leaves (without the thick stems)
- ⅓ cup (80 ml) fresh basil leaves
- 2 tbsp (30 ml) capers in brine, drained
- 1 large garlic clove, roughly chopped
- Zest and juice of ½ lemon
- 1 tbsp (15 ml) red wine vinegar
- ⅓ cup (80 ml) extra-virgin olive oil
- Salt and freshly ground pepper
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Preparation
Salsa verde
- In a food processor bowl, add the parsley leaves, basil, capers, garlic, lemon zest and juice, and red wine vinegar. Pulse a few times to roughly chop.
- Add the extra-virgin olive oil in a stream and pulse for about one minute until you get a rustic, textured sauce. We don’t want a smooth purée. Season with salt and pepper and set aside at room temperature.
Strip loin
- Take the strip loins out of the refrigerator 30 minutes before cooking. Brush them with olive oil and season generously with salt and pepper on both sides.
- Preheat the barbecue to maximum power and keep it at maximum power throughout cooking. Oil the grill.
- Place the strip loins on the grill and cook 2 minutes. Give the meat a 45-degree rotation and continue cooking 2 minutes to get a beautiful crosshatch pattern. Flip the meat and repeat (2 minutes, 45-degree rotation, 2 minutes), for a total of 8 minutes cooking time.
- Check the internal temperature with a meat thermometer: aim for 130°F for rare to medium-rare. If your strip loin is thicker, continue cooking with indirect heat on the cool side of the barbecue until reaching the desired temperature.
- Remove the strip loins from the heat and place them on a plate. Cover tightly with aluminum foil and let rest for 5 minutes.
- Slice or serve whole. Generously top with salsa verde, sprinkle with fleur de sel and cover with generous shavings of pecorino. Serve immediately.
The real classic Italian salsa verde (Piedmontese/Lombard style) traditionally includes anchovies, Dijon mustard and sometimes stale bread soaked in vinegar. My version is intentionally simplified to stay accessible. Without anchovies or mustard, but just as delicious. If you want the 100% authentic version, add 2-3 anchovy fillets and 1 tsp Dijon mustard in the food processor with the other ingredients.
With my 8-minute BBQ technique at maximum heat (2 minutes, 45° rotation, 2 minutes, flip, repeat), remove the meat at 130°F on the meat thermometer. During the 5-minute rest under aluminum foil, the temperature will continue to rise to reach the ideal medium-rare. If your strip loin is thicker than 1 ½ inch, switch to indirect heat on the cold side of the barbecue until reaching the desired temperature.
Three to four days in a hermetic Mason jar in the fridge. It’s amazing on grilled fish, in a steak or chicken sandwich, on pasta or as a dip for raw vegetables. Even better: it’s even better the next day, so prepare it the day before when you’re entertaining.
The best use of leftovers: an insane grilled cheese with raclette cheese and salsa verde. Thinly sliced steak, melting raclette cheese, salsa verde on top, two well-buttered slices of bread grilled in the pan. Definitely the combo that transforms leftovers into a legendary meal the next day.
My favorite side is my white balsamic arugula salad for the peppery freshness. In winter, roasted baby potatoes. To push the Italian, pair with my panzanella with arugula and fennel, my burrata, peach and tomato salad with honey dressing, or my italian sausages, dried tomatoes and arugula risotto for a heartier meal.
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