Salsa Verde Strip Steaks & Arugula Salad with Calabrian Mayo Corn & Parmesan Garlic Bread
Fourth of July

Salsa Verde Strip Steaks & Arugula Salad

with Calabrian Mayo Corn & Parmesan Garlic Bread

45 MIN
+$14.99/serving 4 Servings
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From the Test Kitchen

It comes with all the components of an ideal summer cookout meal: tender NY strip steaks, fresh arugula salad, sweet corn (topped with spicy mayo), and parmesan garlic bread.

Our chefs took inspiration from classic Italian salsa verde to create our version of the herb-based sauce—highlighting parsley, basil, capers, garlic, and more. Here, we’re mixing it with chopped almonds for a bit of crunch, then spooning it over the steaks.

Get Cooking
  • Nutrition
  • Calories
    1200 Cals (est.)
Salsa Verde Strip Steaks & Arugula Salad with Calabrian Mayo Corn & Parmesan Garlic Bread
  • 4 10-Oz No Added Hormones Ny Strip Steaks
  • 2 Small Baguettes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 4 oz Arugula
  • 4 ears Of Corn
  • ½ lb Grape Tomatoes
  • ⅓ cup Salsa Verde
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Garlic & Herb Flavored Butter
  • 1 Tbsp Calabrian Chile Paste
  • ¼ cup Mayonnaise
  • 1 oz Salted Butter
  • 2 Tbsps Red Wine Vinegar
  • ½ cup Grated Parmesan Cheese

Tips from Home Chefs

Prepare the ingredients & make the almond salsa verde
1 Prepare the ingredients & make the almond salsa verde

Remove both butters from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the baguettes. Remove any husks and silks from the corn. Halve the tomatoes. In a large bowl, whisk together the vinegar and 1 tablespoon of olive oil; season with salt and pepper. Add the halved tomatoes; season with salt and pepper. Stir to coat. Roughly chop the almonds. In a bowl, combine the salsa verde and chopped almonds. In a separate bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

2 Make the garlic bread

In a bowl, combine the softened butters; using a fork, mash until thoroughly combined. Line a sheet pan with foil. Place the halved baguettes on the foil, cut side up. Evenly top with the butter mixture and cheese. Toast in the oven 7 to 9 minutes, or until lightly browned and the edges are crispy. Transfer to a cutting board. Carefully halve on an angle.

Make the garlic bread
Cook the steaks
3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Cook the corn

Meanwhile, add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Turn off the heat. Drain thoroughly and pat dry with paper towels.

Cook the corn
Make the salad
5 Make the salad

Add the arugula to the bowl of dressed tomatoes; toss to combine. Taste, then season with salt and pepper if desired.

6 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the garlic bread, salad, and cooked corn. Top the steaks with the almond salsa verde. Top the corn with the Calabrian mayo. Enjoy!

Slice the steaks & serve your dish
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