Flank Steak with Salsa Verde

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

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

  1. 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.
  2. 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.
  3. Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

Perfectly Grilled Steak

Skirt Steak

Marinated Flank Steak

Buffalo Flank Steak

Flank Steak Pinwheels

Flank Steak Haddad

Italian Flank Steak

Grilled Flank Steak with Peperonata

🤤 More Drool-Worthy Recipes