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.

No additional tips available.

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

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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.

Flank Steak with Salsa Verde

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