When it comes to steak, sometimes the simplest upgrades make the biggest impact. Enter Italian Salsa Verde, a vibrant, herbaceous sauce packed with fresh parsley, zesty lemon, briny capers, and savory anchovies. This sauce elevates any cut of steak, adding a bold punch of flavor that balances the richness of the beef with its tangy, garlicky, and slightly salty profile.
Unlike chimichurri, Italian Salsa Verde leans into Italian staples like capers, anchovies, and Dijon mustard. It’s a versatile sauce that comes together quickly and can be made ahead of time, making it a must-have for grilling nights or elegant dinners.
This is more than just a sauce to spoon over a steak, it’s a flavor experience. The savory richness of the beef is complemented by the bright, tangy, and slightly briny notes of the Italian Salsa Verde. It’s a combination that feels indulgent yet balanced, making it perfect for everything from casual cookouts to date nights.
The salsa Verde is bright and balanced. The combination of the lemon juice, vinegar, mustard, and olive oil cut through the richness of the steak. The fresh parsley, anchovies, and capers add a briny depth of complexity to the sauce. While the sauce is perfect for steaks, it is great on salmon, chicken, veggies, and crusty bread.
Italian Salsa Verde
First things first, gather your ingredients for the recipe. Believe it or not capers, anchovies, and Dijon mustard are staples that I always try to have on hand. You never know when adding some briny capers or sneaking the bold flavor of an anchovy can really elevate a dish.
Roughly chop the parsley and garlic for this sauce. Having a little inconsistency in the size and shape of the ingredients will help you pick up different complex flavors of the sauce in each bite.
Although, the lemon juice and zest of the sauce helps brighten the sauce, the Dijon is the secret. The Dijon mustard not only adds flavor, but acts as an emulsifier and helps stabilize the sauce.
When you have all of the ingredients together, let the flavors meld together in the refrigerator before serving. Let the sauce return to room temperature and serve over your favorite cut of steak.
The Italian Salsa Verde is also great with salmon or chicken. Toss some with roasted veggies or dip some crusty bread in it too.
Try this recipe at your next gathering or for a weeknight treat, and watch as your guests keep coming back for more. Give it a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!
Make with these cuts of steak:
Make it with these side dishes:
Italian Salsa Verde: A Bold and Bright Flavor Boost
Course: Recipes, SaucesCuisine: Italian6
servings10
minutesBrighten up your steak with this Italian Salsa Verde. Loaded with fresh herbs, lemon, anchovies, and capers, this sauce packs the flavor!
Ingredients
1 cup fresh flat-leaf parsley, finely chopped
2 garlic cloves, minced
2 anchovy fillets, chopped
2 tablespoons capers, rinsed and drained
Zest of 1 lemon
Juice of 1 lemon
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
Directions
- Finely chop the fresh parsley and transfer it to a medium-sized bowl. Stir in the minced garlic, chopped anchovies, capers, and lemon zest.
- Add the lemon juice, red wine vinegar, and Dijon mustard to the bowl. Slowly drizzle in the olive oil while stirring to create a smooth, cohesive mixture.
- Stir in the salt and black pepper, adjusting to taste. Let the salsa verde sit for 15-30 minutes to allow the flavors to meld. If not using immediately, store in an airtight container in the refrigerator for up to 5 days.
