Flank Steak With Green Sauce

1. 1

   Generously season the steak and let it sit at room temperature for 30 minutes. Meanwhile, put the parsley, basil, garlic, capers, anchovies and Piment d'Espelette in a food processor or blender (a blender will produce a smoother sauce; I prefer a coarser sauce-either is fine. Go your own way!). Add a pinch of salt. Pulse the mixture until the leaves are broken down. With the machine running, begin adding the oil in a slow steady stream. If you like a dense green sauce, 1/2 cup of oil will do-if you want it to be looser, then keep adding oil. Add half the lemon juice and taste. Add more lemon, salt, or Piment d'Espelette to taste-I like the sauce to have a spark of heat but not be hot.

2. 2

   Set an oven rack 4 to 5 inches from the broiler flame, then heat the broiler. I like to broil the steak in a cast-iron pan, but you can use a baking sheet or broiler pan-whatever you have. Broil the steak for 3 minutes per side for medium rare (if your broiler is weak you may need 4 minutes per side). Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve on a big platter, passing a bowl of lemon wedges and a bowl with the green sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.