Grilled Steak with Green Onions and Salsa Verde

Makes 2 to 4 servings

1     small garlic clove
1     small jalapeño, stem and seeds
       discarded
1    cup fresh parsley leaves
¼   teaspoon kosher salt, plus more
      for seasoning, divided
¼   teaspoon fresh lemon juice
¼   cup plus ½ teaspoon olive oil,
      divided
2    strip steaks, about 1 to 1½ inches
      thick
1    bunch green onions, root ends
      trimmed

Nutritional information per serving (based on 4
servings):Calories 359 (59% from fat) • carb. 3g pro. 34g • fat 23g • sat. fat 5g • chol. 92mg sod. 212mg calc. 62mg • fiber 1g

1. Make the salsa verde. Finely chop both
the garlic and jalapeño together in a
food processor using the large chopping
blade. Add the parsley, ¼ teaspoon salt
and lemon juice to the work bowl. Pulse
to roughly chop. With the motor running,
slowly add ¼ cup of olive oil through the
small feed tube until all ingredients are
incorporated. Taste and adjust seasoning
according to preference.
2. Assemble the Cuisinart® Stack5® with the
grill plate and select 400°F.
3. While the grill is preheating, season the
2 steaks liberally with salt on both sides.
Once the grill is hot, add the steaks.
Cook for about 5 to 7 minutes on each
side for medium rare (135°F internal
temperature).
4. While steaks are cooking, toss green
onions with ½ teaspoon olive oil and a
pinch of salt.
5. Remove and reserve steaks once cooked
to desired doneness. Rest before slicing.
6. Carefully wipe grill with paper towel and
add the green onions to the grill. Cook
until soft and lightly browned, about 7
minutes.
7. Slice steak and serve with the grilled
green onions and salsa verde.