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Parsley, capers, almonds, Parmesan & olive oil come together in a delectable Italian salsa verde that ties this meal together.
This dish was one of our favorite Blue Apron meals to date. The salsa verde was so ridiculously tasty that I was actually sneaking spoonfuls of it as I was cooking the rest of the dish. I had to keep telling myself that I needed to save some for our plates.
It was just so buttery and salty and it went beautifully with the tender steak and sautéed veggies.
The lemon really brightened this dish up, too. We really enjoyed the mix of veggies in the hash, and practically licked our plates clean.
This is one we will definitely be making again and again!
- 2 Sirloin Tip Steaks
- 3 Cloves Garlic
- ½ Bunch Asparagus
- 3 Ounces Radishes
- 1 Lemon
- 1 Red Onion
- 6 Ounces New Potatoes
- 1 Large Bunch Parsley*
- 2 Tablespoons Capers
- 2 Tablespoons Sliced Almonds
- ¼ Cup Grated Parmesan Cheese
See Blue Apron for the full recipe.
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