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Flank Steak with Salsa Verde Recipe

Flank Steak with Salsa Verde

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Recipe courtesy Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on December 08, 2011

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    I made this recipe last night and it was AMAZING!! I've been trying to make healthier choices these days and this is going to be a favorite in my recipe folder. I had also microwaved a couple of russett potatoes and then sliced them down the middle, put a little olive oil on them and salted them and placed them on the grill along with the flank steak. The salsa verde (it's really a chimichurri sauce was great on the potatoes as well. Thanks for this awesome recipe.

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  • on August 30, 2011

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    VERY GOOD RECIPE loved it

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  • on June 12, 2011

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    I just finished pulsing the salsa verde and it's delicious! It's really more of a chimichurri to me, but it's all the same good. I agree with another reviewer that making it ahead of time to let the flavors meld would be ideal. Parsley has a strong flavor, so letting it sit will take the edge off the flavor. Also, for people who don't like anchovies, they'll never know. It's just another dimension to the flavor profile, but not distinctive at all. This recipe yields about 1-1 1/4 cups.

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  • on October 29, 2010

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    I made this for a wine tasting I had at my house. Everyone is still raving about it. This is the best steak I have ever had. Two tips though. Make sure you pat the meat down with a paper towel before you stick it on your heated grill, and I would make the salsa at least a day in advance to give the ingredients flavor time to mellow and meld.

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  • on July 03, 2010

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    Excellent recipe for using flank steak. Since I didn't have frech parsleyfor the salsa verde, I used fresh basil and it's so good that I could jjust sit and eat it with a spoon. Yummmm...

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  • on June 02, 2010

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    Do you cooks think that anchovy paste could substitute for the actual anchovies? No one in my house likes the fish, but I think I could "sneak in" some anchovy paste. What do you think???

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  • on February 06, 2010

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    I was hesistant to try the recipe based on the rating but went ahead anyway. The salsa verde made this dish! I will absolutely make it again. It was excellent.

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  • on October 12, 2009

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    The sauce on it's own was enough to scare me... after all anchioves and I don't get along too well. I didn't have big expectations going into the meal. But I have to admit that once I tried it on the meat... it was out of this world. The twang of the sauce complimented nicely the carameled beef taste. My family and I couldn't get enough and my 10 year old had to armwrestle my wife for the leftovers. Will make a double batch next time around.

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  • on September 16, 2009

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    I totally agree with Susan, the sauce is what makes this dish. I actually made it a second time (the sauce as a vegetable sauce serving it with a broccoli and cauliflower medley and my husband L-O-V-E-D it. Besides, complaining about a cut of meat really is silly because we all know how to substitute. I rarely keep a recipe exactly the same especially in a savory dish.

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  • on September 16, 2009

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    This is equally good with London Broil, and the Salsa is excellent with it. It's a shame that some readers rated this so low, without even trying it, as others will think this recipe stinks due to ratings. NO WHERE does it say this is budget friendly. It is a good recipie that we will continue to make, even for guests!

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