Flank Steak with Salsa Verde

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Made this dish before. It's one of my 5 star meals.
I like to add whole garlics to the food processor.

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I made this recipe at a cookie exchange for a appetizer and all the guests loved it! I am excited to make this dish again next year!
A tip: If you have a party, wine tasting, or even a Christmas cookie exchange, make this recipe as well as some monkey bread! You can never go wrong with monkey bread!

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my only comment would be that I find flank steak (my favorite much more tender if not only cut across the grain but also on the bias

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Tastes great, extremely quick and easy to put together. I made this for a dinner party and everyone was impressed. BF loved the sauce so much I caught him eating the leftovers with tortillas the next day. I'm going to make it again tonight for his birthday dinner.

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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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VERY GOOD RECIPE loved it

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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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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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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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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???