Flank Steak with Salsa Verde

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


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


  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.

Let's Get Cooking!

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Patti R.

I'm in heaven! This recipe is definitely a keeper! I made the salsa without the anchovies, and added a splash of vinegar instead. Yum! I plated each serving with a stripe of salsa spread across the plate and three slices of flank steak fanned on top. Then I drizzled a thin stripe of salsa across the top. I served it with the fresh tomatoes, roasted cauliflower and smashed potatoes. Amazing...even Bobby Flay would have been impressed!

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