Bagnèt vert, a salsa verde from Italy’s Piedmont region, is a perfect complement to thick-cut Florentine-style steaks. At Eugene’s, Mahu uses grass-fed Happy Valley beef.
To mimic that quality at home, ask your butcher for a dry-aged rib-eye. Worried about knowing when the steak is done? Use a thermometer, says Mahu.
2 lb bone-in rib-eye steak
½ cup plain breadcrumbs
2 Tbsp white wine vinegar
3 anchovies, patted dry and finely chopped
2 garlic cloves
1 Tbsp capers, thoroughly rinsed
2 cups chopped flat leaf Italian parsley
¾ cup extra virgin olive oil
Maldon salt and pepper to taste
Remove steaks from the fridge and allow to come to room temperature, about 3 hours.
To make the bagnèt vert, bring a saucepan of water to a boil over medium-high heat. Carefully lower eggs into the water and cook for 8-9 minutes. Transfer to a bowl of ice water, allow to cool, peel, and set aside yolks (reserve whites for another use).
Process breadcrumbs and vinegar in a food processor for 2 minutes. Let mixture rest for 10 minutes or until all the vinegar has been absorbed. Add anchovies, garlic, capers, parsley, and hardboiled yolks and process until combined. Stir in olive oil until the sauce looks almost emulsified.
Preheat your grill over high heat. Grill steaks over direct heat, about 7 minutes per side, or until the internal temperature registers 140°F for medium-rare, 155°F for medium, on a meat thermometer. Let steaks rest at least 5 minutes before slicing and seasoning with Maldon salt and pepper to taste. Serve with a heaping spoon of bagnèt vert.