Flank Steak with Salsa Verde Recipe

Name: Flank Steak with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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.
2
Pour into a bowl and season with salt.
3
Preheat a grill to high or place a grill pan over high heat.
4
Pierce the steak all over with a fork and season with salt and pepper.
5
Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once.
6
Transfer to a cutting board and let rest for 5 minutes.
7
Slice the tomatoes and season with salt and pepper.
8
Thinly slice the steak against the grain.
9
Serve with the tomatoes and salsa verde.
10
Per serving: Calories 465; Fat 31 g (Saturated 8 g); Cholesterol 66 mg;
11
Sodium 545 mg; Carbohydrate 7 g; Fiber 2 g; Protein 37 g
12
Photograph by Antonis Achilleos

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups loosely packed fresh parsley, 3 scallions, coarsely chopped, 2 tablespoons capers, drained, Zest and juice of 1/2 lemon, and more.

Yes, Flank Steak with Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Flank Steak with Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions