Grilled or Roasted Pattypan Steaks With Italian Salsa Verde

🍴 14 ingredients 👁️ 4 views 📚 Recipes1M

Ingredients

  • 1 to 2 garlic cloves (to taste)
  • halved
  • green shoots removed
  • Salt to taste
  • 1 anchovy fillet
  • rinsed (optional)
  • 1 tablespoon capers
  • rinsed and chopped
  • 1/4 cup extra virgin olive oil
  • 3/4 cup (tightly packed) parsley leaves (25 grams)
  • Freshly ground pepper
  • 2 pounds large pattypan squash
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper

Instructions

  1. Combine the garlic, salt, anchovy fillet and capers in a mortar and pestle and grind to a paste.
  2. If you wish to make the sauce in a mini food processor or with an immersion blender (an immersion blender works very well, especially if it has a strong motor), transfer to the processor or place in a jar.
  3. Add the parsley.
  4. If using a mortar and pestle, grind together until you have a paste.
  5. If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a puree.
  6. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture.
  7. Continue to grind until you have a very smooth mixture.
  8. Season to taste with salt and pepper.
  9. If serving within a few hours, allow to sit at room temperature.
  10. Otherwise, refrigerate.
  11. Allow to come to room temperature before serving.
  12. Heat a cast-iron skillet over high heat, and preheat the oven to 450 degrees.
  13. Line a sheet pan with parchment.
  14. Alternately, prepare a hot outdoor grill.
  15. Slice the squash 3/4 inch thick and toss in a bowl with the olive oil and salt and pepper to taste.
  16. Sear in the hot pan for 1 to 2 minutes on each side, until the surface is lightly browned, and transfer to a sheet pan.
  17. Place in the oven and roast for 5 minutes.
  18. Using tongs, turn the pieces over and roast for another 5 minutes, until they are sizzling and tender all the way through.
  19. Remove from the heat.
  20. If grilling, grill the pieces for about 5 minutes on each side, until they are tender all the way through and beginning to drip.Transfer the squash slices to a platter.
  21. Top each one with a teaspoonful of the salsa, and serve hot or warm.
  22. Transfer the squash slices to a platter.
  23. Top each one with a teaspoonful of the salsa, and serve hot or warm
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