Rib Eye with Charred Spring Onions and Salsa Verde

Name: Rib Eye with Charred Spring Onions and Salsa Verde
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 1 (1-pound) boneless rib eye steak (about 1 inch thick); 2 tablespoons plus 3/8 teaspoon kosher salt, divided; 1 (4-inch) rosemary sprig; 2 tablespoons vincotto or 1 tablespoon balsamic vinegar plus 1 tablespoon honey; 0.66 cup plus 2 tablespoons olive oil, divided; 1 cup packed fresh flat-leaf parsley leaves; 0.5 cup packed fresh tarragon leaves; 6 tablespoons chopped fresh chives; 1.5 tablespoons Dijon mustard; 1 tablespoon drained capers; 2 to 3 oil-packed anchovy fillets (to taste) (from 1 [2-ounce] can), drained; 1 (9-ounce) bunch spring onions (about 4 onions), trimmed and halved lengthwise; 1 tablespoon fresh lemon juice (from 1 lemon)