From the Languedoc-Roussillon region of southern France, aillade is an emulsified sauce of nuts, garlic and oil. It’s not uncommon to find versions that call...
Category: Main Dish
Cuisine: not set
1/2 cup walnuts roughly chopped
2 tablespoons fresh oregano roughly chopped
2 tablespoons drained capers roughly chopped
1 medium garlic clove smashed and peeled
2/3 cup lightly packed fresh flat-leaf parsley, roughly c
1/4 cup extra-virgin olive oil, plus more to serve
1 teaspoon grated lemon zest plus 2 tablespoons lemon juice
Kosher salt and ground black pepper
2 1-pound beef strip steaks each about 1 inch thick, trimmed and patted dry
1 tablespoon grapeseed or other neutral oil
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