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Butcher’s Steak With Leafy Greens Salsa Verde Published September 4, 2018 Total Time 30 minutes Rating Comments Read comments Advertisement Ingredients 1 ½ pounds hanger, thick skirt or flat-iron steak Kosher salt and freshly ground black pepper 6 scallions ½ small bunch kale, Swiss chard, collard greens or mustard greens, leaves and stems very finely chopped (about 2 ½ cups) 1 garlic clove, finely grated ⅓ cup olive oil 1 tablespoon canola or grapeseed oil 1 lemon or lime, halved Flaky salt Potato chips (optional) Preparation Step 1 Season steak well with salt and pepper and set aside

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