Flank Steak with Salsa Verde

Recipe courtesy Food Network Magazine

Prep Time:
15 min
Inactive Prep Time:
5 min
Cook Time:
10 min
Serves:
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.
Per serving: Calories 465; Fat 31 g (Saturated 8 g); Cholesterol 66 mg;
Sodium 545 mg; Carbohydrate 7 g; Fiber 2 g; Protein 37 g
Photograph by Antonis Achilleos