August 28, 2012

Herb Nut Salsa

This is so Italian, really diabetic friendly and wonderfully full of flavor (think I got enough adjectives in there?). I think it closely resembles a chimichurri sauce but with hazelnuts for crunch and anchovy for salt.

Perfect with a steak of any kind. We spooned this over a rib-eye, but I do believe it originally was paired with a hanger steak. A inexpensive choice would be a London Broil or a flank steak.

Herb-nut Salsa
Adapted from Food & Wine, 2009
Servings: 6-8

* 1/4 cup hazelnuts
* 1/2 cup minced flat-leaf parsley
* 1/4 cup snipped chives
* 2 teaspoons minced tarragon
* 1 teaspoon minced chervil
* 2 oil-packed anchovy fillets, minced
* 2 teaspoons chopped rinsed capers
* 1 medium shallot, minced
* 2 tablespoons sherry vinegar
* 3/4 cup extra-virgin olive oil, plus more for brushing
* Salt and freshly ground pepper

1. Preheat the oven to 375°. Toast the hazelnuts in a pie plate for 12 minutes, or until the skins are blistered. Transfer the nuts to a kitchen towel; let cool slightly, then rub off the skins. Finely chop the nuts and transfer them to a bowl. Add the parsley, chives, tarragon, chervil, anchovies, capers and shallot. Stir in the vinegar and the 3/4 cup of oil and season with salt and pepper.
2. Light a grill or preheat a grill pan. Brush the steaks with oil and season generously with salt and pepper. Grill over moderately high heat, turning occasionally, about 12 minutes for medium-rare meat. Let rest for 5 minutes. Slice the meat across the grain and serve with the salsa.

We shared a dry aged rib-eye we bought at Whole Foods (yum) and I made creamed spinach and mashed potato sides. A very good steakhouse style meal. Oh, and we also shared a very nice Barolo.

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