This recipe combines the tangy flavors of pickled green tomatoes with a savory steak, creating a fusion of Italian and Mexican influences in a mouthwatering salsa verde topping.
1 1/2cupsrice wine vinegar or apple cider vinegar I used coconut vinegar
1/2cupwater
1/2cupsugar
1 1/2tablespoonkosher salt
1/4teaspooncoriander seeds
1/4teaspoonmustard seeds
2tablespoonsItalian parsleyminced
1teaspooncapersminced
1/4cupolive oil
4tablespoonspickled green tomatoessmall diced
2-3tablespoonspickling liquid
1/2teaspoonchile de �rbolminced
1/2teaspoonkosher salt
a few cracks of fresh black pepper
1steak of your choice of cut
Instructions
Thinly slice green tomatoes and place them in a medium bowl.
Toast coriander and mustard seeds in a small saucepan, then add vinegar, water, sugar, and salt. Bring to a boil and pour over tomatoes. Cover with a plate and let pickle for at least 1 hour.
Dice pickled tomatoes and mix with parsley, capers, olive oil, pickling liquid, chile de �rbol, salt, and black pepper.
Cook steak to desired doneness (sous vide or traditional methods).
Spoon pickled green tomato salsa verde over cooked steak.
Enjoy your flavorful and tangy pickled green tomato steak!