Flank Steak With Salsa Verde |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 cups loosely packed fresh parsley |
3 scallions, coarsely chopped |
2 tablespoons capers, drained |
1/2 zest and lemon, juice of |
2 anchovy fillets |
2 garlic cloves, smashed |
1/2 teaspoon dijon mustard |
1/3 cup extra virgin olive oil, plus more for grill |
kosher salt |
1 flank steak (about 1 1/2 pounds) |
fresh ground pepper |
2 -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 seasone with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
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