Grilled Steak with Salsa Verde Board Dressing

This popular technique involves slicing a cooked steak on a cutting board that's “dressed" with fresh herbs, garlic and olive oil. The salsa verde is based on the Italian classic.

2 lbs. boneless ribeye steaks, trimmed

2 Tbsp. fresh parsley leaves

2 Tbsp. fresh cilantro leaves

1 Tbsp. fresh mint leaves

1 Tbsp. fresh dill

1 Tbsp. capers, drained

1 clove garlic

½ tsp. lemon zest

⅓ cup olive oil

Directions at hannaford.com

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