{"id":60192,"date":"2026-04-27T19:27:06","date_gmt":"2026-04-27T23:27:06","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/?post_type=recipe&#038;p=60192"},"modified":"2026-08-07T16:29:42","modified_gmt":"2026-08-07T20:29:42","slug":"grilled-strip-loin-with-salsa-verde","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/grilled-strip-loin-with-salsa-verde\/","title":{"rendered":"Grilled strip loin with salsa verde"},"content":{"rendered":"<h3>\ud83e\udd69 My favorite Italian-Qu\u00e9b\u00e9cois combo, in collaboration with L&#8217;\u00c9picier<\/h3>\n<p>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&#8217;s also a collaboration with <a href=\"https:\/\/epicier.ca\/cdg\/?utm_source=coupdegrace\" target=\"_blank\" rel=\"noopener\">l&#8217;\u00e9picier<\/a>. 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-Qu\u00e9b\u00e9cois trio that wows guests every single time.<\/p>\n<h3>\ud83c\udf3f Two tricks for flawless execution<\/h3>\n<p>First trick, the mistake I made the first time: don&#8217;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 \u00bd 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\u00b0F 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&#8217;t supposed to, but the pecorino-salsa-fleur de sel combo was too perfect to resist.<\/p>\n<h3>\ud83c\udfe1 Perfect summer recipe, ideal for entertaining<\/h3>\n<p>This recipe for 2 to 4 people (depending on appetites. Me alone, I could easily devour a whole 1 \u00bd inch steak), it&#8217;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&#8217;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 <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/white-balsamic-arugula-salad\/\" target=\"_blank\" rel=\"noopener\">arugula salad with white balsamic<\/a> and you&#8217;re in business. It&#8217;s more of a summer recipe, but in winter, serve it with beautiful roasted baby potatoes. It&#8217;s just as mind-blowing.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grilled strip loin on the barbecue topped with Italian salsa verde and pecorino shavings. Recipe for entertaining friends, perfect summer Saturday night.<\/p>\n","protected":false},"featured_media":60190,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"grilled strip loin with salsa verde","_yoast_wpseo_title":"Grilled Short Loin Recipe with Salsa Verde","_yoast_wpseo_metadesc":"This short loin recipe grills a tender strip steak and tops it with bright Italian salsa verde and pecorino for a perfect summer dinner.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Grilled strip loin with salsa verde","_yoast_wpseo_opengraph-description":"Grilled strip loin on the barbecue topped with Italian salsa verde and pecorino shavings. 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