Charred scallion salsa verde and wagyu picahna steak? Immediately yes

Recipe No.5 from my instagram series 'The Spring Edit'

I have been having so much fun with ‘The Spring Edit’! I really needed something to kickstart my creativity after a pretty long season of exhaustion and that has been really refreshing to work on. Thank you SO much for all the love so far. Connecting with people over a love for food (and all things good and beautiful in this very stressful world) is truly my love language.

So with this charred scallion and wagyu picanha recipe, the goal was to make a classic, gorgeous steak but make it spring. Spring to me is freshness, the color green, and ease. I feel like both a steak and a salsa verde deliver really well on those points because they come together really quickly and with pretty minimal effort, but they both look and taste incredible.

I picked up the steaks from my favorite local butcher, Paisano’s in Brooklyn. Finding a great local is always a non-negotiable for me. The quality of meat is usually unmatched and very much worth the extra effort of going there. The wagyu picanha was a splurge for me and it was so worth it - beautifully marbled with the perfect fat cap that picanha cuts are known for.

But what made this meal sing was the salsa verde—herby, punchy, and laced with that deep, smoky flavor from the charred scallions. I used my fav herbs that I had in the fridge - a medley of cilantro (my number one girl), basil, mint, chives, and rosemary. I added some deseeded jalapeños too, for a little heat without overwhelming the herbs. I am very much a spice girl (I was born and raised in Ghana so pepper is just a way of life!) but I decided to make this mild in case my toddler wanted some. It still brought just the right kind of kick.

And like any sauce recipe, it didn’t stop with one meal. I ended up spooning the leftover salsa verde over everything—chicken, shrimp, roasted potatoes. I love a sauce that keeps on giving. A little prep upfront, and you’ve got brightness and flavor for days.

This meal was simple, satisfying, and indulgent in the best way. Save it for your next “I deserve something really good” moment—you won’t regret it.

—Leonie

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Wagyu Picanha with Charred Scallion Salsa Verde & Parmesan Fries

A restaurant-level dish you can pull off at home with confidence—perfect for when you're cooking to impress, or just treating yourself to something special.

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Ingredients

For the steak:

• Wagyu picanha steak (or your fav steak cut!)

• Kosher salt and freshly cracked black pepper

• 1 tbsp avocado oil (or another high smoke point oil)

• 3–4 tbsp unsalted butter

• 1 garlic clove, smashed

• A few sprigs of fresh thyme

For the salsa verde:

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