Flank Steak with Salsa Verde
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 465
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 66 milligrams
- Sodium
- 545 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 2 grams
- Protein
- 37 grams
- Total: 30 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 10 min
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.