“Salsa verde” is Spanish (and also Italian) for “green sauce.” Salsa verde mexicana is tomatillo-based, slightly spicy, and ...

Another option, preferable for grilling season, is this lively salsa verde recipe from Skye Gyngell, an Australian-born, London-based chef and food columnist known for her fervently seasonal ...

Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb and rub in the marinade. Cover and leave to marinate for at least 30 minutes.

Transfer the marinade to a large self-seal plastic bag or airtight container. For the salsa verde: Heat a large heavy skillet over medium heat until it is very hot, about four minutes. Add the ...

Remove the flank steaks from the marinade and pat them dry ... heat the 1 tablespoon of canola oil. Add the salsa verde and bring to a simmer. Cook over moderate heat, stirring, until slightly ...