Name: Flank Steak with Salsa Verde
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Flank Steak with Salsa Verde

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