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The barbecue has always been a central part of Maghrebi culture, from marathon sessions during Ramadan to weekend gatherings with friends. Whether you’re celebrating a special occasion or simply enjoying a lazy Sunday afternoon, there’s something undeniably special about gathering around the grill with loved ones. And while kebabs and couscous remain mainstays, there’s room for modern twists that add a little excitement to the classic formula. This recipe for steak with salsa verde and salsa roja is a bold, flavourful addition to your grill repertoire, perfect for impressing guests or simply enjoying a luxurious meal at home.

History and Origins

Salsa verde and salsa roja are classic Italian condiments, originating in the Mediterranean region. While they may not be a traditional part of Maghrebi cuisine, their bright, tangy flavours provide the perfect counterpoint to rich, charred meats, making them an ideal accompaniment to grilled steak. In recent years, their popularity has spread beyond Italy, finding a home in kitchens across the world. And it’s easy to see why – the combination of fresh herbs, garlic, and capers in the salsa verde, paired with the smoky sweetness of the salsa roja, is a match made in heaven.

Ingredients (serves 4)

For the steak:

• 4 225 g ribeye steaks — choose high-quality, marbled cuts for maximum flavour. When selecting your steaks, look for those with a good balance of fat and lean meat, as this will ensure a tender and juicy final product.
• 4 tbsp olive oil — a good quality olive oil is essential for bringing out the natural flavours of the steak.
• Sea salt and freshly ground black pepper — use a coarse, flaky sea salt for added texture and flavour. Freshly ground black pepper is also a must, as it will help to balance out the richness of the steak.

For the salsa verde:

• 1 bunch flat-leaf parsley — finely chopped. Fresh parsley is a must for this recipe, as its bright, citrusy flavour provides the perfect balance to the richness of the steak.
• 1 bunch mint — finely chopped. Mint adds a cooling, refreshing quality to the salsa verde, making it the perfect accompaniment to the charred steak.
• 1 bunch basil — finely chopped. Basil adds a subtle, slightly sweet flavour to the salsa verde, which complements the bold flavours of the steak perfectly.
• 1 clove garlic — minced. Fresh garlic is a must for this recipe, as it adds a pungent, aromatic flavour to the salsa verde.
• 2 anchovy fillets — finely chopped. Anchovies may seem like an unusual addition to a salsa, but trust us – they add a salty, umami flavour that brings the whole dish together.
• ½ red onion — finely chopped. Red onion adds a sweet, slightly tangy flavour to the salsa verde, which complements the bold flavours of the steak perfectly.
• 2 tbsp capers — finely chopped. Capers add a salty, slightly bitter flavour to the salsa verde, which balances out the sweetness of the steak.
• 1 tbsp Dijon mustard — finely chopped. Dijon mustard adds a tangy, slightly spicy flavour to the salsa verde, which complements the bold flavours of the steak perfectly.
• 1 tbsp red wine vinegar — finely chopped. Red wine vinegar adds a tangy, slightly sweet flavour to the salsa verde, which complements the bold flavours of the steak perfectly.
• 1 tbsp lemon juice — finely chopped. Lemon juice adds a bright, citrusy flavour to the salsa verde, which balances out the richness of the steak.
• 100 ml extra-virgin olive oil — finely chopped. Extra-virgin olive oil is the perfect addition to this recipe, as it brings out the natural flavours of the herbs and adds a rich, creamy texture to the salsa verde.
• Sea salt and freshly ground black pepper — use a coarse, flaky sea salt for added texture and flavour. Freshly ground black pepper is also a must, as it will help to balance out the richness of the steak.

For the salsa roja:

• 4 ripe plum tomatoes — quartered. Plum tomatoes are the perfect choice for this recipe, as they have a natural sweetness that complements the bold flavours of the steak.
• 1 red onion — finely chopped. Red onion adds a sweet, slightly tangy flavour to the salsa roja, which complements the bold flavours of the steak perfectly.
• 3 cloves garlic — minced. Fresh garlic is a must for this recipe, as it adds a pungent, aromatic flavour to the salsa roja.
• 2 jalapeños — seeded and finely chopped. Jalapeños add a spicy, slightly smoky flavour to the salsa roja, which complements the bold flavours of the steak perfectly.
• 1 tbsp olive oil — finely chopped. Olive oil is the perfect addition to this recipe, as it brings out the natural flavours of the tomatoes and adds a rich, creamy texture to the salsa roja.
• 1 tbsp red wine vinegar — finely chopped. Red wine vinegar adds a tangy, slightly sweet flavour to the salsa roja, which complements the bold flavours of the steak perfectly.
• 1 tbsp brown sugar — finely chopped. Brown sugar adds a sweet, slightly caramel-like flavour to the salsa roja, which balances out the spiciness of the jalapeños.
• Sea salt and freshly ground black pepper — use a coarse, flaky sea salt for added texture and flavour. Freshly ground black pepper is also a must, as it will help to balance out the richness of the steak.

Step-by-Step Instructions

Prep time: 20 minutes | Cook time: 8-10 minutes | Difficulty: Easy

1. Prepare the salsa verde: in a large mixing bowl, combine the chopped herbs, minced garlic, anchovies, red onion, capers, Dijon mustard, red wine vinegar, lemon juice, olive oil, salt, and pepper. Mix well, then set aside to let the flavours meld. The key to a successful salsa verde is to make sure all the ingredients are finely chopped and well combined. Take your time, and make sure everything is well mixed before setting it aside.
2. Prepare the salsa roja: heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeños, cook for 1 minute more. Add the quartered tomatoes, red wine vinegar, brown sugar, salt, and pepper. Cook for 10 minutes, until the tomatoes have broken down and the sauce has thickened. The key to a successful salsa roja is to make sure the tomatoes are fully broken down and the sauce has thickened. Take your time, and make sure everything is well cooked before setting it aside.
3. Season the steaks: rub each steak with olive oil, then season generously with salt and pepper. Preheat a grill or grill pan over high heat. The key to a perfect steak is a hot grill and minimal handling. Don’t press down on the steaks while cooking — this squeezes out the juices and results in a dry, tough texture. Let the steaks cook for 4-5 minutes per side for medium-rare, then transfer them to a plate and let rest for 5 minutes before serving.
4. Grill the steaks: place the seasoned steaks on the grill and cook for 4-5 minutes per side for medium-rare. Transfer the steaks to a plate and let rest for 5 minutes before serving. The key to a perfect steak is a hot grill and minimal handling. Don’t press down on the steaks while cooking — this squeezes out the juices and results in a dry, tough texture.
5. Serve the steaks: spoon some salsa verde and salsa roja onto each plate, then top with a grilled steak. Garnish with extra herbs if desired. The key to a successful presentation is to make sure the steak is sliced nicely and the sauces are drizzled over the top. Take your time, and make sure everything is well presented before serving.

Tips for Success

The key to a perfect steak is a hot grill and minimal handling. Don’t press down on the steaks while cooking — this squeezes out the juices and results in a dry, tough texture. Let the steaks cook for 4-5 minutes per side for medium-rare, then transfer them to a plate and let rest for 5 minutes before serving.

• Let the steaks rest for 5 minutes after cooking to allow the juices to redistribute
• Adjust the heat of the salsa roja by adding more or fewer jalapeños
• The salsa verde can be made up to a day in advance and stored in the refrigerator

Regional Variations

For a Tunisian twist, add a dollop of harissa to the salsa verde or use harissa-marinated lamb steaks instead of ribeye. Harissa adds a spicy, slightly smoky flavour to the dish, which complements the bold flavours of the steak perfectly.

Serving and Presentation

Serve the steak with the salsa verde and salsa roja on the side, or spoon some of each sauce onto the steak before serving. A crisp green salad and grilled flatbread are the perfect accompaniments. The key to a successful presentation is to make sure the steak is sliced nicely and the sauces are drizzled over the top. Take your time, and make sure everything is well presented before serving.

Conclusion

This steak with salsa verde and salsa roja is a bold, flavourful addition to your Maghrebi barbecue repertoire. The bright, tangy sauces provide the perfect counterpoint to rich, charred steak, making it an ideal choice for impressing guests or simply enjoying a luxurious meal at home. Try this recipe at your next gathering and share your photos in the comments below!