Flank Steak with Salsa Verde

Total Time:
30 min
Prep:
15 min
Inactive:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups loosely packed fresh parsley
  • 3 scallions, coarsely chopped
  • 2 tablespoons capers, drained
  • Zest and juice of 1/2 lemon
  • 2 anchovy fillets
  • 2 cloves garlic, smashed
  • 1/2 teaspoon dijon mustard
  • 1/3 cup extra-virgin olive oil, plus more for the grill
  • Kosher salt
  • 1 flank steak (about 1 1/2 pounds)
  • Freshly ground pepper
  • 2 or 3 medium tomatoes
Directions

Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.

Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.

Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

Per serving: Calories 465; Fat 31 g (Saturated 8 g); Cholesterol 66 mg;

Sodium 545 mg; Carbohydrate 7 g; Fiber 2 g; Protein 37 g

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Great Grilled Mains